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THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 




THE COLLECTION OF 
NORTH CAROLINIANA 



C641.5 
C697W 



A mmm 

of 

FAVORITE RECIPES 




Compiled by 

THE WOMEN'S SOCIETY OF CHRISTIAN SERVICE 
Hayes Barton Methodist Church 
Raleigh, North Carolina 



TODArS THOUGHT 



We all need: 

The good fortune to enjoy those things which 
should not be changed. 

The courage to change those things which 
should be changed. 

The fortitude to endure those things which 
cannot be changed. 

The wisdom to know which is which. 



We have endeavored to assemble recipes that have proven 
successful thru the years and which we feel will follow the same 
pattern for years to come. 

We wish to express appreciation to those members of Hayes 
Barton Methodist Church and our friends who have contributed 
their favorite recipes to our cook book. We are most grateful to 
the merchants of Raleigh for their support, both in advertising 
and merchandise. 

The proceeds of this book will be devoted to the installation 
of equipment in our new kitchen. 



2 



TABLE OF CONTENTS 

APPETIZERS 4 

BEVERAGES 9 

BREADS AND ROLLS 12 

SOUPS 21 

MEATS AND POULTRY 25 

SEAFOODS 44 

VEGETABLE AND CASSEROLE DISHES 47 
RICE, SPAGHETTI, MACARONI, AND NOODLES 58 

SALADS 62 

SAUCES 71 

SALAD DRESSINGS 73 

DESSERTS— Frozen and Frosted 77 

PUDDINGS 81 

CAKES 84 

CAKE ICINGS 97 

COOKIES 100 

PIES 107 

CANDIES 117 

PICKLE AND CONSERVE 119 

MENUS AND HINTS 123 

TABLE OF WEIGHTS AND MEASURES 127 

3 

mm 




APPETIZERS 



GRAPEFRUIT -MINT APPETIZER 

Section 2 grapefruit, add several sprigs mint, minced, sweeten to taste and let 
stand several hours in refrigerator. 

Mrs. Powell G. Fox 

EGG SHRIMP HORS D'OEUVRES 

4 hard-cooked eggs cup chili sauce 

5 teaspoons French dressing Watercress 
32 small cooked shrimp 

Chill, shell and cut eggs in halves. Remove yolks, mince and mix with dressing. 
(A cut clove of garlic added to the dressing at least hour before using im- 
proves its flavor.) Refill whites with yolk mixture. Place a stuffed egg in the 
center of each plate. Surround each with 4 shrimp with chili sauce. Arrange 
watercress between shrimp on each plate. Serves 8. 

Mrs. H. A. Davis 

CHEESE APPLES 

Cream Yi lb, sharp cheese; add Yi cup chopped nuts and a dash of cayenne 
pepper. Moisten with mayonnaise. Roll in small balls. Roll one side in paprika 
and stick with a whole clove. Makes about 12 apples. 

PICKLED OYSTERS 

1 qt. oysters 2 tbs. pickling spices with 

Yi pt. vinegar a bit of red pepper 

1 tsp. salt 

Drain oysters and set them aside. Combine half the liquor drained from the 
oysters with the vinegar. Add salt and spices and bring to a boil. In a separate 
pan heat oysters slowly and let them simmer for a few minutes. When both 
vinegar mixture and oysters are cold, combine and put in refrigerator. Let 
stand for two hours before serving. (Caution: If vinegar and oysters are com- 
bined while warm, the oysters will not be firm.) 

Mrs. Edward Cannon 

TOMATO JUICE FRAPPE 

3 c. tomato juice 1 tsp. grated onion 

1 tbsp. lime juice tsp. salt 

1 tsp. sugar Yi tsp. Worcestershire sauce 

Combine and freeze to a stiff mush. Serves 6. 

Mrs. Powell G. Fox 

4 



SHRIMP HORS D'OEUVRES 

1 can shrimps 1 teasp. lemon juice 

2 tablesp. butter Salt to taste 

1 teasp. anchovy paste Mayonnaise, enough to moisten 

1 teasp. pepper 
Chop fine. Mix together, add to shrimps. 

CUCUMBER FRENCH DRESSING 

Slice and marinate in French dressing for 15 minutes. Toast on one side. Place 

cucumber on slice and cover with shrimp paste. Garnish with cream cheese 
and half stuffed olives. 
Mixture to dip potato chips in: 

1 package cream cheese ^ teasp. Al sauce 

2 tablesp. olive oil, mayonnaise Paprika 

3 tablesp. anchovy paste Celery salt 

lYz teasp. onion juice Cream together, chill 

Mixture to dip potato chips in: 

3 packages cream cheese 1 bottle capers, drained 

3 cups mayonnaise 1 teasp. onion juice 

1 bottle horseradish, drained Mix together 

Mixture to dip potato chips in: 

8 oz. roquefort cheese 2 tablesp. Worcestershire sauce 

1 package cream cheese Small amount chives, cut fine 

2 tablesp. tomato catsup Mix together 

CELERY PINWHEELS 

Separate stalks from 1 bunch celery. Fill each stalk with nippy spreading 
cheese. Put stalks back together; tie firmly and chill. Slice to Vz inch thick. 

LIVER SPREAD 

1 lb. chicken livers 2 hard boiled eggs 

1 large onion 2 tablesp. chicken fat 

Saute onions and livers. Cover and cook until tender. Chop livers and eggs 
until a paste is formed. Add salt and pepper to taste. Soften with chicken fat. 

Mrs. H. E. Hitchings 

COCKTAIL SAUCE 

1 tablesp. lemon juice 3 drops Worcestershire sauce 

cup ketchup teasp. salt 

2 teasp. horseradish (grated) 

Mix and chill well before serving. This makes ^3 cup sauce. Celery salt or 
finely chopped celery can be added if you wish. 

SHRIMP SANDWICH SPREAD 

1 pound shrimp (or canned Black pepper 

shrimp) Worcestershire sauce 

Yz teasp. paprika Tabasco sauce to taste 

Yi teasp. dry mustard 1 whole stalk celery hearts 

1 teasp. salt chopped fine 

2 teasp. lemon juice Yi green pepper chopped fine 
If fresh shrimp, grind. Add mayonnaise to make a wet paste. 

5 



CHILLED JUICES 

Place crushed ice in cocktail glasses and fill with one of the following chilled 
juice combinations. 

1. Two parts tomato juice and one part sauerkraut juice. 

2. Grapefruit juice with minted or maraschino cherries. 

3. Equal parts pineapple and orange juice with a dash of fresh lime juice. 

4. One part grape juice and two parts unsweetened pineapple juice. 

5. Equal parts unsweetened pineapple juice and tomato juice. 

6. Equal parts unsweetened pineapple or orange juice and prune juice. 

7. Canned sweetened apricot juice with a dash of lemon juice. 

HOT HORS D'OEUVRES 

1. Large oysters, soaked in garlic and lemon juice, salt and pepper. Drain, 
wrap with bacon, fasten with tooth pick. Broil or fry. 

2. Shrimps, marinate, dip in chili sauce, roll in bacon. Broil. 

3. Chicken livers, seasoned with salt and pepper. Wrap in bacon. Broil. 

4. lYz packages cream cheese and 1 can minced clams, drained. Mix together 
and heat well. Season with dash of Worcestershire sauce and cayenne 
pepper. Spread on pieces of bread which have been toasted on one side. 
Broil. 

5. Spread untoasted side of bread rounds with chili sauce, sprinkle well with 
grated cheese. Place strips of bacon on top. Broil until bacon is crisp. 

6. Sardines put on strip of toast, cover with cheese. Broil. 

7. Toast rounds covered with caviar. Spread with cheese mixture. Broil. 

8. Cheese mixture: Equal parts butter, soft cheese, 1 whole egg. Mix well. 
Spread on toast rounds. Broil. 

9. Shrimps, dipped in chili sauce, roll in bacon. Broil. 

10. Ham and cheese canape: 

6 slices bread teasp. mustard Place on bread 

6 slices broiled ham 1 tablesp. catsup Grate and mix to paste 

American cheese Cut into rounds Spread on ham. Broil 

11. Saratoga crackers, split lengthwise, wrap completely with thinly sliced 
bacon. Bake at 350° until bacon is crisp. 

12. Cheese Appetizers: 

2 egg whites Dash of cayenne pepper 

1 cup grated sharp cheese ^ cup grated dry bread crumbs 

Beat egg whites stiff. Add other ingredients. Pat into small balls and fry in 
hot, deep fat until light brown. Makes about 16 balls. Serve hot. 

Mrs. E. J. Fulghum 



Compliments 

VILLAGE PHARMACY 

CAMERON VILLAGE 
447 Daniels Street 
Telephone 4-1347 Raleigh, N. C. 

FREE DELIVERY 



6 



APPETIZERS AND COLD HORS D'OEUVRES 

1. Cheese balls, highly seasoned, rolled in chopped parsley, or chives. 

2. Dill pickles, cored with apple corer, stuffed with highly seasoned cheese 
and sliced. 

3. Ground ham and cooked eggs seasoned with mayonnaise and chives, shaped 
into tiny balls and rolled in crushed cornflake, 

4. Large salted pecans stuck together with lemon juice moistened roquefort 
cheese or with anchovy paste and cream cheese. 

5. Stuffed egg fillings: 

Deviled ham, mustard vinegar Onion and lemon seasoned 

Anchovy paste caviar, garnished with grated 

Green pepper, celery, pimento egg yolk 

finely chopped, mayonnaise Chicken salad 

Pate de foie gras Sardine paste 

6. Cheese Roll: 

2 packages cream cheese Pinch of salt 

\i lb. butter Ground peanuts 

Yz teasp. onion juice 

Blend together, form in roll. Roll the above in peanuts. Chill, slice thin. Serve 

on crackers. 

SANDWICH FILLING COMBINATIONS 

1. Cream cheese, mayonnaise and grated onion 

2. Cottage cheese, grated onion and grated cucumber 

3. Peanut butter and thinly sliced banana 

4. Peanut butter and thinly sliced tomatoes 

5. Cream cheese and apple butter 

6. Cream cheese, top milk and chopped pecans 

7. Cream cheese and chopped green peppers 

8. Grind carrots and raisins, blend with mayonnaise, spread on brown bread 

9. Peanut butter and jeUies or preserves Mrs. R. L. Keggereis 

ROQUEFORT DIP 

1 Yz ounce portion Roquefort 3 or more tablesp. mayonnaise 

or Blue cheese or salad dressing 

3-ounce package cream cheese Yz teasp. Worcestershire sauce 

Blend the Roquefort or Blue cheese with the cream cheese. Add Worcestershire 
sauce and sufficient mayonnaise or salad dressing to make it of dipping con- 
sistency. Serve in bowl with crackers or potato chips to be dipped in mixture. 

Mrs. Stanley B. Allen 



BEVERAGES 




COFFEE PUNCH 

Full strength coffee, chilled Whipped cream 

Chocolate ice cream Cinnamon 
Put coftee into refrigerator for twenty-four hours before making punch. Pour 
coffee into punch bowl. Break ice cream into moderate size portions and add 
to coffee, add whipped cream by tablespoons and sprinkle with cinnamon. 

Mrs. John O. Evans 

FRUIT PUNCH BOWL 

2 cups sugar % cup lemon juice 

1 cup water 2 % cups water 

2 cups canned pineapple juice 4 qts gingerale 
2 cups orange juice 

Boil sugar and 1 cup of water 3 minutes, add juices and chill. Just before 
serving, add gingerale. Garnish with ice cubes in which you have frozen 
cherries or fruit. 

Mrs. John O. Evans 

HOT FRUIT PUNCH 

lYz cups sugar Juice of one lemon 

Rind of one orange Juice of 4 oranges 

5 cups water lYz tablespoons tea 

8 whole cloves 8 cups boiling water 

Boil together for 5 minutes: sugar, orange rind, cloves and water. Strain and 
cool. Place tea leaves in an enamel or earthen ware pot and pour over them 
8 cups boiling water. Steep 3 minutes, strain. Mix tea and syrup and fruit 
juices. Keep hot until ready to serve. Do not boil. 

Mrs. F. P. Barnes 

PUNCH 

Juice of 9 oranges or 2 No, 1 No. 2 can crushed pineapple 

2 cans orange juice 1 small jar cherries 

1 No. 2 can grapefruit juice 2 cups sugar 

Juice of 2 lemons 1 qt. water, boil and cool 

When ready to serve add 2 quarts gingerale. Serves 50. 

Mrs. W. B. Caviness 



9 



PUNCH SERVES 25 PEOPLE 

6 oranges, 6 lemons, juice strain 
Cut orange and lemon peel up. Cover with water; simmer about 20 minutes, 
cool and strain. Boil 3 cups sugar and IVi cups water about 10 minutes. Mix 
together, then cool. Put in refrigerator in glass jar. Add 2 cups of tea and 2 
bottles of gingerale when ready to serve. 2 cherries in each cup and crushed 
ice as needed. Mrs. }. J. Collier 

FRUIT PUNCH 

1 qt. water cup lemon juice 

1/8 cup tea leaves % cup sugar 

1 cup grape juice 1 bottle gingerale 

cup orange juice 

Make tea, cool, add fruit juices and sugar. Just before serving add gingerale. 

Mrs. Ruby Myers 

RUSSIAN TEA 

4 oranges P/4 cups sugar 

1 lemon 5 cups water 

Cook sugar and water together with the rind of one orange (ground) add 
fruit juices. Make 8 cups of tea and add syrup to tea. This makes 16 cups. 
Put cloves in cup when served. 

Mrs. H. A. Davis 

RUSSIAN TEA 

4 oranges Grated rind of 1 orange 

1 lemon and Vz lemon 
1^2 cups sugar 

Boil. 8 cups good strong tea. Serve with clove in cup. Serves 16 or 18. 

Mrs. Ruby Myers 

RUSSIAN TEA 

2^/2 lb. sugar 2 sticks cinnamon 

2 gal. water 1 tsp. whole cloves 

Put together and boil 8 to 10 minutes. Take off of stove and drop in % cup 
tea in a bag and let remain for 5 minutes. Just before using add juice of 
6 oranges and 6 lemons. Serve 50 cups. Mrs. R. H. Carson 

RUSSIAN TEA 

Juice of 6 oranges 7 cups water 

Juice of IV2 lemons 2 cups sugar 

reserve hulls 1 scant tsp. cloves 

Boil together for syrup. Add hulls to 12 cups water and boil 3 minutes, 
remove hulls, add 12 tea bags and steep 3 minutes, remove tea bags and 
add hot syrup. Serves 25. Mrs. J. H. Barnhardt 



MEDLIN-DAVIS 

Cleaners of Distinction 
123 N. Salisbury Street Cameron Village 



10 



FRUIT PUNCH MADE WITH PEPSI-COLA 

4 bottles ice cold Pepsi-Cola 1 cup crushed pineapple 

1 cup tea 1 small bottle maraschino 

1 cup lime juice cherries 
1 cup orange juice % cup powdered sugar 

Mix tea, sugar, fruit juices. Chill. Place the mixture in a bowl with a large piece 
of ice in center. Pour the chilled Pepsi-Cola over mixture. Serve in five-ounce 
glasses. 

Mrs. S. T. Caddy 




PEPSI-COLA BOTTLING CO. 
OF RALEIGH 



PHONE 3-1071 



POWELL AND GRIFFIS 

1700 Glenwood Ave. Phone 7561 

2428 Hillsboro St. Phone 2-2847 



PITTSBURGH 
PLATE GLASS COMPANY 

201 S. Boylan Ave., Raleigh, N. C. 



11 



BREADS AND ROLLS 




ICE BOX ROLLS 

Combine 1 yeast cake, 1 teasp. sugar, ^4 cup lukewarm water and let stand 
until needed. Pour 1 cup boiling water over 3 tablesp. sugar, 1 teasp. salt, 
and 4 tablesp. of lard. Allow to cool to lukewarm. 

Add 1 egg beaten slightly and yeast mixture. Add 2 cups of flour and beat 
smooth. Then add 3 cups of flour. Let rise. Bake in 425° oven for 12 or 
15 minutes. Mrs. Claude Eury 

ICE BOX ROLLS 

cup shortening Mix in bowl 

^4 cup sugar and let cool 

Vi cup boiling water 
Add 1 egg, beaten 

1 yeast cake dissolved in Yi cup cold water 
Pinch salt 

3 cups flour, beating after each cup thoroughly. 
Cover with wax paper and put into refrigerator. Make out 1 to 2 hours be- 
fore cooking in very hot oven. Mrs. Ed. Stevens 

EVERLASTING ROLLS 

Scald one quart milk 2 — Sift one quart flour 

Cool to lukewarm 2 teaspoon baking powder 

Crumble in one yeast cake 3 teaspoon salt 

1— Add: 3— Add No. 1 to No. 2 

One quart sifted flour Keep in refrigerator 

Let rise to double in Make out an hour before 

volume cooking 

Mrs. Norwood Smith 

REFRIGERATOR ROLLS 

8 tablesp. Crisco Dissolve 1 pkg. yeast in 

Vz cup sugar 2 cups lukewarm water 

1 egg 

Cream Crisco and sugar. Add well beaten egg. Add liquid alternately with 
6 cups flour to first mixture. Place in large covered dish in refrigerator. 
Pinch off dough and roll out as needed. Let rise about 3 hours. Bake at 425°. 

Mrs. G. L. Winchester 



12 



LEMON TOAST 

2 tablespoons lemon juice Ys teaspoon cinnamon 
Grated rind of 1 lemon 6 slices buttered bread 
Yz cup granulated sugar 

Combine lemon juice and rind with sugar and cinnamon. Spread on slices 
of buttered bread and place in hot oven or under broiler until delicately 
browned. Serve at once. Cut bread into shapes, if desired. This always makes 
a hit at a "Coke" party, and is equally good with hot tea. 

Mrs. Alton P. Tripp 

NUT BREAD 

lYz cups flour 1 cup nuts (chopped) 

cup sugar 1 cup candied grapefruit peel 

3 teasp. baking powder 1 cup sweet milk 
Yi teasp. salt 1 egg 

Sift together dry ingredients. Add milk slowly, egg, nuts and grapefruit 
peel. Beat well. Put in greased loaf pan and let stand one hour. Bake in 
slow oven (325) about one hour. Mrs. Edward Cannon 

WHIPPED CREAM WAFFLES 

1 cup whipping cream 4 tablespoons melted butter 
Yi cup sifted flour Ys teaspoon salt 

2 eggs, separated 

Whip the cream. Beat egg yolks. To the whipped cream add beaten egg 
yolks, flour, and melted butter. Sprinkle salt over egg whites and beat until 
stiff. Fold into first mixture, and bake in preheated waflle irons. 

Mrs. M. G. Mann 

WHOLE WHEAT WAFFLES 

1 Yi cups whole wheat flour % tsp. salt 

(sifted) 2 tsp. sugar 

Yi cup all-purpose flour 6 tbsp. shortening 

(sifted) 2 eggs, separated 

3 tsp. baking powder 1 Yi cups milk 

Sift together dry ingredients; cut in shortening until mixture is mealy. Com- 
bine egg yolks and milk. Add dry ingredients to milk mixture and stir only 
until smooth. Fold in stifl^ly beaten egg whites. Serves 6 waffles. 

Mrs. W. H. Carper 



FOR A BRAND-NEW RICHNESS 
AND FLAVOR IN YOUR BREADS 
USE 

MELVILLE MILK & SOUR CREAM 

For Home Delivery Phone 
SMITH-MELVILLE DAIRIES 
2-0351 

13 



WAFFLES 

1 teasp. salt (level) 3 teasp. baking powder 

2 eggs (heaping) 

2 cups milk 4 tbsp. Wesson oil 

2 cups flour (level) 
Beat yolks and whites of eggs separately. Beat milk into beaten yolks. Beat 
milk and egg mixture into sifted flour and salt. Stir in oil, fold in whites 
of eggs (stiffly beaten). Set batter in refrigerator for several hours. When 
ready to cook, fold in baking powder. 

Mrs. John R. Bourne 

SALAD BISCUITS 

2^3 cups sifted all-purpose 6 tablespoon shortening 

flour 1 can condensed cream of 

4 teaspoon baking powder celery soup, mushroom 

1 teaspoon salt soup, or chicken soup 

Sift together dry ingredients. Cut in shortening. Add soup, stirring quickly 
until a soft, but not sticky dough is formed. Turn out on lightly floured 
board and knead gently to shape into smooth ball. Roll lightly to Vz inch 
thickness. Cut and bake on greased baking sheet Yi inches apart in 450°F. 
oven 12 to 15 minutes. 

Mrs. J. L. Bogle 

RIZ BISCUITS 

Sprinkle 1 pkg. granular yeast or 1 cake compressed yeast over Y'^ cup luke- 
warm water. Do not stir. Let stand 5 to 10 minutes, then stir until yeast is 
dissolved. Meanwhile, sift together: 

lYi cups sifted flour Yi tsp. soda 

1 tbsp. sugar 1 tsp. salt 

Cut in with pastry blender or two knives until mixture looks like meal — 3 
tbsp. shortening. Stir in — Yi cup lukewarm buttermilk and the dissolved 
yeast. Knead very lightly. Roll out Ya inch thick. Cut with biscuit cutter. 
Place half the rounds on greased baking sheet. Brush with melted butter. 
Place remaining rounds on top. Brush with melted butter. Let rise until 
double in bulk, about one hour. Bake until brown at 400 degrees. Makes 
about two dozen biscuits. 

Mrs. A. R. Powledge 

HERB BISCUITS 

To regular biscuit recipe or biscuit mix, add chopped parsley or fresh rose- 
mary. Whip one cup heavy cream and blend in lightly with flour. Add more 
liquid if needed, but no more cream. Roll on floured board, handle lightly. 

Mrs. J. L. Bogle 

SALLY LUNN 

2 cups scalded milk 2 tsp. salt 

1 yeast cake ^ 6 cups flour 

% cup shortening cup sugar 

3 eggs 

Scald milk. Add shortening, salt and sugar. When lukewarm add yeast and 
beaten eggs. Beat until smooth. Let rise until double in size or bulk. Stir down 
and put into mold or muffin tins. Let rise and bake at 350°, 40 to 60 minutes 
depending on size of pan. Muffins bake more quickly. 

Mrs. R. H. Carson 



14 



BANANA BREAD 

1 cup sugar 1 tsp. baking powder 
Yz cup butter 2 cups flour 

2 eggs Vi tsp. soda in 1 tsp. buttermilk 
Yz cup chopped nuts 3 large bananas well mashed 

Cream butter and sugar. Add unbeaten eggs. Add soda in buttermilk and 
then bananas and nuts. Stir in flour slowly. Bake in slow oven 300 degrees 
50 minutes or until done. Use loaf pan. 

Mrs. W. J. Brogdon 

STEAMED BROWN BREAD 

1 cup sifted corn meal 2 cups buttermilk or clabber 

2 cups whole wheat flour 3 tbsp. water 

2 teasp. soda 1 cup seedless raisins, 

1 tsp. salt if desired 

% cup molasses 

No. 2 fruit tin cans may be used as molds for brown bread and plum 
pudding, with 4 layers of waxed paper as covers. Have molasses and sour 
milk cool — about 60F. Mix dry ingredients, add raisins, then liquids, and stir 
quickly. At once fill greased molds % full. Tie lids down. Set on a rack in 
boiling water in a steamer or deep kettle, cover closely and bring quickly 
to a rapid boil. Keep boiling steadily for 3 hours. Turn out of molds and 
stand on end to cool. Serve hot or cold. Excellent in cottage cheese sandwiches. 

Mrs. A. B. Wester 

NUT BREAD 

1 Yi cups sugar 1 Yi cups boiling water 
ly^ cups flour 1 cup nuts chopped fine 

2 tsp. soda (level) 1 pkg. dates (cut up) 
Yi tsp. salt 2 eggs 

Yi stick butter or margarine 1 tbsp. vanilla 

(melted) 

Cut up dates and pour the boiling water over them. Add butter then eggs 
and then remaining ingredients. Bake in a slow oven. Bake in two average 
size loaf pans. 

Mrs. R. H. Carson 

DATE BREAD 

\Yi cups sugar V/i cups boiling water 

2% cups sifted flour 1 pkg. chopped dates 

2 teasp. soda 1 cup chopped pecans 

Yi teasp. salt 2 eggs 

Yi stick butter 1 tbsp. vanilla flavoring 

Pour boiling water over chopped dates and butter. Add beaten eggs and 
sugar, then vanilla. Add flour last. Cook approximately 1 hour at 325°. Can 
be baked all in one loaf pan but better to make 2 smaller loaves. 

Mrs. John R. Bourne 

QUICK CORN CAKES 

To 2 cups prepared pancake mix add Yi cup cornmeal. Stir in one beaten 
egg and 2 cups milk. Bake on hot griddle. 

Mrs. Harold Eckert 



15 



PIZZA PIE 

Pizza Bread Dough: 2K teasp. salt 

1 pkg. yeast cup shortening 

1 tbsp. lukewarm water 2 cups boiling water 
V/z teasp. sugar 6 cups sifted flour 

1. Soften yeast in lukewarm water. 

2. Put sugar, salt, shortening into bowl. Add boiling water and stir until 
shortening is melted. 

3. Cool to lukewarm and then stir in the yeast mixture. 

4. Add about Yz sifted flour, beat thoroughly, then gradually add remaining 
flour. 

5. Divide dough into 4 portions; roll out immediately into 4 12" rounds, 

y^" thick. 

6. Place on lightly greased cookie sheets (or pie plates) and let rise until 
double in bulk. 

Filling: 

1. Salad oil or olive oil 

2. 3 cups chopped (peeled) tomatoes drained (may use canned tomatoes) 

3>. Yz lb. sharp cheese grated (or crumbled fine) This is approximately 2 
cups of cheese. 

4. 1 medium onion sliced into thin rings. 

5. 2 cloves garlic, minced. 

6. Oregano (or pinch each of thyme and sage) 
Method for filling: 

1. Brush dough with oil. 

2. Add chopped, drained tomatoes. 

3. Add sliced onions, seasoning, cheese. 

4. Sprinkle with salt. 

5. Bake at 425° about 25 minutes. 

Note: Can add sardines, ripe olives, sliced (cooked) Italian sausage, sliced 
mushrooms, sliced bacon, or anchovies for variation. 

Mrs. F. G. Pope 

CINNAMON BUNS 

lYi cups flour 3 tbsp. baking powder 

Ys teasp. salt 2 tbsp. butter 

3 tbsp. fat Yi cup brown sugar 

Yi cup milk Yi teasp. cinnamon 

Mix together the flour, baking powder and salt. Cut in the fat and slowly 
add the milk. When a soft dough forms, pat it out until it is thin. Spread 
with the rest of the ingredients and roll up. Cut off half-inch slices and bake 
them next to each other on a greased baking pan for ten minutes in a 
moderate oven. Mrs. M. G. Mann 

CORNMEAL PUFFS 

Yi cup flour Sift the first four ingredients 

2 tsp. baking powder lYz cups cornmeal — mix 
1 tbsp. sugar 1 egg 

Yz tsp. salt % cup milk — add 

Stir until all ingredients are only moistened. Drop by teaspoon in deep hot 
fat 375°. Cook until brown and drain on brown paper. 

Mrs. Herbert Mathews 

16 



HUSH PUPPIES 

2 cups corn meal % tsp. soda 

tsp. salt cup sugar 

2 tsp. baking powder 1 egg 

lYz cups buttermilk 
Mix all ingredients thoroughly and drop in hot fat with a small spoon. 

Mrs. J. J. Collier 

HUSH PUPPIES 

2 cups sifted corn meal 1 tablespoon melted butter 
1 cup sifted flour Yz cup chopped onions 

1 teaspoon baking powder Yi cup buttermilk 

Yi teaspoon salt % cup water 

Yz teaspoon sugar 1 whole egg 

Mix all dry ingredients together. Add onion, then milk, water, butter and 
last the egg. Roll in balls % inch thick. Cook in deep fat 350° for 5-7 minutes. 

Mrs. Stanley B. Allen 

SOUTHERN SPOON BREAD 

Yi teasp. salt 1 cup water 

3 tbsp. butter Heat until butter dissolves 
Pour over lYz cups of corn meal. Add % cup of cold buttermilk. To this 
add 2 teasp. baking powder and 1 egg. Beat well. Pour in greased baking 
dish. Cook for 30 minutes in 400° oven. 

Mrs. Claude Eury 

SOUTHERN SPOON BREAD 

% cup meal 2 teasp. baking powder 

1 cup sweet milk 1 cup boiling water 

2 eggs 1 tbsp. shortening 

1 teasp. salt (1 teasp. sugar is optional) 

Into mixing bowl put the shortening, salt and meal; over this pour the boil- 
ing water, mix until smooth, free from lumps. Add milk and the lightly 
beaten eggs to the mixture; then add baking powder; pour into greased 
baking dish and bake 30 to 40 minutes in moderate oven. (In making spoon 
bread it is best to have oven hot when first put in, then decrease to moderate. 

Mrs. E. S. Martin 



FRIENDLY CLEANERS 

WE CLEAN CLOTHES CLEAN 
2910 Hillsboro Street Phone 3-6667 



17 



BATTER BREAD 

1 cups boiling water Vz stick oleo 

1 heaping cup cornmeal 1 tbsp. sugar 

3 eggs tsp. salt 

% cup milk IV2 tsp. baking powder 

Sift meal, sugar, salt, and baking powder into mixing bowl. Beat eggs 
separately. Melt butter in baking dish. Pour boiling water over dry ingre- 
dients, beating thoroughly. Add melted butter, egg yolks, and milk. Fold 
in beaten egg whites. Pour into hot buttered baking dish. Bake 25-30 
minutes at 375 degrees. Mrs. Wiley M. Pickens 

OLD VIRGINIA SPOON BREAD 

1 cup white corn meal 1 egg well beaten 

1 cup boiling water 1 cup rich milk 

1 tbsp. butter IV2 tsps. baking powder 

1 tsp. salt 1 tsp. sugar (optional) 

Scald the corn meal with the boiling water, then stir in butter, salt, sugar, 
and well beaten egg. Add the baking powder and milk. Turn in a well 
buttered pan and bake for 40 minutes in a 375° oven. Serve hot with butter. 
8 generous servings. Mrs. R. H. Carson 

SOUTHERN SPOON BREAD 

1 cup yellow corn meal '/2 teasp. salt 

1 pint sweet milk 2 eggs 

1 tbsp. shortening % cup sugar 

Stir the corn meal into the scalded milk, stir and cook to a mush. Let cool 
a little, then add salt and sugar, and well beaten yolks of eggs. Lastly, fold in 
the whites beaten stiflFly and the melted butter. Pour into a greased baking 
dish. Bake 45 minutes at 400°. Mrs. Fred W. Habel 

CORN MUFFINS 

1 cup sifted water-ground meal 1 egg 

1 tsp. baking powder Yz tsp. soda 

1 tsp. salt 3 tbsp. melted shortening 

\Yi cups buttermilk 
Beat egg, add milk, then meal, baking powder, soda, and salt and stir until 
smooth. Then add shortening. Pour into hot, greased muffin pans. Bake 
about 20 to 25 minutes in hot oven 450 degrees, until brown. 

Mrs. Roberta Lynn 



JOHN TREADWELL'S 

PERSON STREET PHARMACY 

Prescription Specialists 
620 N. Person Street Phone 6432 



18 



SOUTHERN BATTER BREAD 

1 cup meal 3 teasp. sugar 

1 teasp. salt 1 heaping teasp. lard 
Pour 1 cup boiling water over above, stirring constantly. 

Add: 1 cup sweet milk 2 teasp. baking powder 

2 eggs well beaten 

Beat until light, pour in greased baking pan or dish. Cook 30 minutes in 
hot oven. Mrs. W. H. Baird 

ICE BOX CHEESE WAFERS 

2 cups grated cheese 1 tsp. salt 

Yz cup butter Y% tsp. red pepper 

1 cup flour Chopped nuts 

Mix all ingredients and form into rolls, as for ice-box cookies. Wrap in 
waxed paper. When thoroughly chilled slice and bake in moderate oven. 

Mrs. Wiley M. Pickens 

QUEEN MUFFINS WITH BLUEBERRIES 

\Yi cups sifted flour lYi tsp. baking powder 

Yi cup sugar 1 egg 

Yi tsp. salt Yi cup milk, scant 

cup shortening 

Measure shortening, melt and set to cool. Preheat oven to 400 degrees. Sift 
flour, measure and return to sifter. Measure sugar, salt and baking powder 
and put in sifter with flour. Sift dry indgredients into mixing bowl. Grease 
muflRn pans with melted shortening or oil. Beat egg, measure milk and com- 
bine. Add milk mixture to dry ingredients. Before completely blended, add 
cooled shortening and stir just enough to mix. Fill muflin cups two-thirds full. 
Bake 20 minutes. Yi cup drained blueberries may be added if desired. 

Mrs. W. B. Caviness 

CHEESE BISCUITS 

Yi, lb. butter 1 tablespoon hot water 

Ya lb. sharp or medium cheese 
Work in as much flour as needed to make in roll. Salt. Little red pepper. 
Roll and set in refrigerator. Cut and bake at 375° 10 or 15 minutes. 

Mrs. M. G. Mann 

SPICED COFFEE CAKE 

2 cups flour (all-purpose) |4 tsp. cloves 
Yi tsp. salt Yi cup Spry 

2 tsps. baking powder 1 well beaten egg 

1 cup sugar 2 tbsp. dark molasses 

V/i tsps. cinnamon ^ cup milk 

Yi tsp. nutmeg 

Sift all dry ingredients. Cut in shortening until mixture resembles coarse 
crumbs. Reserve Yi cup of this mixture. Add egg, molasses and milk to 
remainder. Mix lightly. Pour into waxed paper lined 8 inch square pan. Top 
with reserved crumb mixture. Sprinkle top with Yi cup chopped pecan nut 
meats. Bake for 40 minutes in moderately hot oven 375°. Serve while warm. 

Mrs. James R. Welday 

19 



CINNAMON COFFEE CAKE 

cup butter 1 Yz cups flour 

Yz cup sugar 2 teasp. baking powder 

1 egg Y^ teasp. salt 

Yi cup milk 

Cream butter and sugar, add dry ingredients alternately with egg and milk 
mixture. Pour into two 8" cake pans, sprinkle top with cinnamon and 
sugar and dot with butter. Bake at 375°. Mrs. Charles Orth 

CHEESE STRAWS 

Yi lb. butter % teaspoon red pepper 

Yi- lb. flour (1 cup) Ya teaspoon paprika 

Y4 lb. N. Y. Cheddar cheese 
Cream butter, grated cheese and flour. Put through cookie press and turn 
out into design desired. Mrs. Bernard Crocker, Jr. 

TOASTED CHEESE FINGERS 

Yi cup grated cheese 1 onion, grated 

Mix with mayonnaise, season with salt and pepper. Cut slices of bread in 
thirds and spread. Dot with tidbits of bacon and broil until bacon is crisp. 
Serve hot. Mrs. Ralph Fordyce 

BISCUIT MIX 

8 cups flour 4 tsp. salt 

Y^ cup baking powder 1 Yi cups shortening 

Store in closed jar and keep in refrigerator. Use as necessary. Good for 
biscuits, dumplings, pancakes, waffles, etc. Mrs. Herbert Mathews 

DATE NUT LOAF 

1 cup hot water Yz tsp. salt 

1 cup seeded & chopped dates %. cup brown sugar 

Yi cup broken nut meats 1 egg 

cup shortening 1 tsp. soda 

Yi cup graham flour 1 Yz cups flour 

Add hot water to nut meats and dates and let stand while preparing the follow- 
ing: Cream shortening and sugar; add egg and beat well. Add the above date 
mixture to which the soda has been added, then the flour and salt. Mix well. 
Pour into a greased and floured loaf pan and bake in moderate oven, 350°, 
45 minutes. Mrs. C. R. Philpot 



ART UPHOLSTERING CO. 

Custom. Built Furniture 
REFINISHING — REPAIRING — UPHOLSTERING 
517 W. North Street RALEIGH, N. C. Phone 3-6352 

IDEAL PAINT AND WALL PAPER CO. 

Wall Paper - Paints - Oils - Varnishes 
Glidden Paints - United Wall Paper - Dutch Boy Paints 
Telephone 7923 — 439 Glenwood Ave. — Raleigh, N. C. 



20 



SOUPS 




ALMOND SOUP 



1 cup tomatoes 
1 cup cream 
V2 lb. shelled almonds 
salt and pepper 



2 cups chicken stock 
1 Yj cups veal or beef stock 
4 tbsp. butter 

1 teasp. flour salt ana peppc 

Blanch and chop almonds; brown slightly in a little butter. Have stock strained 
and ready to use. Melt butter; add flour and stir until blended. Add slowly a cup 
of stock, and cook 5 minutes. Add rest of stock and strained tomatoes. Season 
with salt and pepper. Put almonds in soup cups, pour in hot soup, and add one 
tablespoon of whipped cream when serving soup to the table. 

Mrs. Wiley M. Pickens 



TURKEY SOUP 

Place in 4 quart pressure cooker .... 
1 turkey carcass, broken up 
4 cups water 
cup raw rice 

cup diced scraped carrots 



cup chopped celery IcavcN 
2 tbsp. chopped parsley 
2 tbsp. salt 
!4 tsp. pepper 
tsp. paprika 
y^ tsp. poultry seasoning 

Cook at 15 lbs. pressure for 25 min. Remove cooker from heat. Allow pressure 
to drop gradually. Uncover cooker according to manufacturer's directions. Skim 
off any fat. Remove turkey bones. Makes 2 quarts. 

Mrs. Stanley B. Allen 



cup diced celery 
/2 cup chopped onion 



BEAN SOUP 

2 stalks of celery 
Yi cup water 

Cook above ingredients together slowly until all are tender. Press through sieve. 
Add: 1 cup milk 2 tbs. tomato ketsup 



1 can pork & beans 
1 medium onion 



Yi cup cream 
Heat thoroughly and serve. 



1 tbs. Worcestershire sauce 
Mrs. Edward Cannon 



21 



OLD FASHIONED VEGETABLE SOUP 

1 medium soup bone 1 small can butter beans 

3 large onions 1 small cabbage shredded 

2 cans tomatoes 4 potatoes (diced) 
2 carrots (sliced) Salt and pepper 

1 small can whole kernel corn 1 small can garden peas 

Cook soup bone and onions until tender in enough water to cover. Add potatoes, 
tomatoes, cabbage, and carrots. Cook until tender. Add other ingredients. 

Jacques E. Fulghum 

MOTHER'S CLAM CHOWDER 

1 qt. clams Salt and pepper 

4 medium white potatoes 4 cups boiling water 
1/2" piece of fat salt pork 2^ cup cracker crumbs 

2 sliced onions (optional) 

Clean and pick over clams, using 1 cup cold water, reserve liquid and strain. 
Put clams, potatoes and onions through food chopper together; cut pork in small 
cubes and fry until crisp. Add reserved clam liquor, ground clams, potatoes and 
onions to boiling water and boil 15 minutes, then add pork cubes and drippings 
to chowder, season to taste and simmer 25 minutes. If a thicker chowder is 
wanted, add cracker crumbs just before serving. 

This recipe has been in our family for years, passing from one generation to 
another. Mrs. W. R. Trull 

PENNSYLVANIA DUTCH ONION SOUP 

Slice thinly — 6 large onions 

Cook slowly — 30 min. (lid on) in 3 tablesp. margarine 
Stir in — 1 tablesp. flour 
Heat — 4 cups whole milk 

Add to onions — simmer gently for 15 minutes (lid on) season with 2 teas p. salt, 

teasp. pepper 
Beat — 4 egg yolks 
1 can evaporated milk 

Add — A little of hot soup to cream -egg mixture then stir into soup kettle — 
cook 5 minutes. 

Serves 6. This is a good nourishing soup for cold weather antl especialK- good 
for people who have colds. 

Mrs. R. L. Keggereis 



Compliments of 
LAUNDROMAT NO. 2 

1805 Glenwood Avenue Phone 4-2704 

GENE MORING FLORIST 

Flowers For All Occasions 
2008 Fairview Road Phone 7666 



22 



CLEAR SOUP 

12 Boiillion Cubes About 6 sticks celery cut in 

10 Cups water small pieces 

1 Small can tomatoes 1 Bay Leaf 

1 Small onion cut up 4 Whole Cloves 

Simmer the above: 30 minutes after it has started to boil. Add 1 tsp. Worcester- 
shire sauce. Strain through sieve. One egg white beaten — 1 egg shell and drop 
in soup stirring with fork. Boil hard 3 min. Strain through cheese cloth. 

Mrs. E. B. Grover 

FRENCH ONION SOUP 

2 lbs. yellow onions 5 beef bullion cubes 

5 tablesp. bacon drippings circles of hard buttered toast 

5 cups boiling water grated parmesan cheese 

Slice onion thin, fry in bacon drippings until brown, dissolve cubes in boiling 
water and add to onions, cook about 20 minutes. Put toast in bottom of soup 
bowl, pour soup over, sprinkle with grated cheese and serve. 

Mrs. Ralph Stephens 

FUEL OIL 

KEROSINE 

METERED SERVICE 




DIAL 3-4951 
RED STAR OIL CO. 

B. A. DUBOIS R. M. CALHOUN 

5217 HILLSBORO ROAD 



TOWN AND COUNTRY SHOP. INC. 
Suits - Dresses - Sweaters - Skirts - Blouses 

1622 Glenwood Ave. — Raleigh, N. C. 



23 



FOR THE 

BEST IN MEALS 
SERVE 




THE HAM MAKES IT DIFFERENT 



MEATS 
and 
POULTRY 




% lb. ground veal 
/4 lt>. ground pork 
Vi It), ground beef 
1 cup bread crumbs 
1 medium size onion, 



MEAT LOAF 



rated 



1 teasp. salt 

14 tcasp. pepper 

1 egg, beaten 

can tomato soup 



Lightly mix all ingredients and form a loaf. Place in shallow pan or baking dish 
and cover with the following sauce. Bake at 350° V/i hrs., basting occasionally. 



SAUCE 



Yi can tomato soup 
2 tablesp. prepared mustard 
1 tablesp. molasses or brown 
sugar 



2 tablesp. vinegar 
1 cup water 

Mrs. Wharton Separk 



JELLIED MEAT LOAF 

1 y2 cups corned beef, ham or 6 tbsp. water 

1/2 cup salad dressing 



other meat 
3 hard cooked eggs 
% cup evaporated milk 
1^/4 tbsp. plain gelatine 
1^/4 cubes (bouillon) 



sp. vmegar 



I'/z tb 

2^/4 cups peas 
teasp. salt 
Ys teasp. pepper 



^Asparagus, celery, cucumbers, carrots, or beans may be used in place of peas. 
Rub with salad oil a loaf pan measuring about 8" x 4" x 3". Soften gelatine in 
6 tbsp. water. Drain and save liquid from peas (should be 1 cup) . Heat liquid 
to boiling point. Add and stir imtil dissolved — bouillon cubes. Add softened 
gelatine, stirring until dissolved. Chill until mixture begins to thicken. Mean- 
while mix together salad dressing, salt, pepper, vinegar; stir in gradually evapor- 
ated milk. Fold into salad dressing mixture drained peas, corned beef (or other 
meat), chopped eggs. Then fold meat mixture into chilled gelatine mixture. 
Chill until firm. Slice and serve on lettuce leaf. 

Mrs. Sam Ruark 



25 



BARBECUED WEINERS 

1 lb. weiners 2 tablcsp. vinegar 

1 tablesp. flour 1 tablesp. Worcestershire sauce 

y2 teasp. dry mustard cup catsup 

1 teasp. salt 1 medium onion, chopped fine 

1 tablesp. brown sugar 

Add about 6 tablespoons water to sauce. Pour over weiners in baking dish. 

Cook 25 or 30 min. at about 350 degrees. 

Mrs. A. W. George 

MACARONI AND FRANKFURTER CASSEROLE 

% pkg. macaroni 1 tablesp. ketchup 

14 cup butter 1 tablesp. minced onion 

cup flour 2 cups milk 

14 teasp. dry mustard pound cheese, processed or 

1 teasp. salt sharp 

teasp. pepper 4 or 5 frankfurters, skinless 

Add macaroni to boiling, salted water. Cook 8 to 10 minutes. To make sauce: 
Melt butter ,stir in flour, mustard, salt and pepper. Add milk, stir. When thick 
add cheese, minced onion and the ketchup. Stir until all is well blended. Add 
sauce to macaroni which has been drained. Blend well. Cut frankfurters — place 
layer of macaroni in greased casserole. Then ad{l layer of frankfurters. Add 
balance of macaroni — top with frankfurters and slices of cheese. Bake 20 minutes 
at 400°. Serves 4. 

Mrs. Richard G. Evans 

BAR-B-Q WEINERS— SANDWICHES 

2 lbs. hamburger 1 tablesp. brown sugar 

3 medium sized onions 2 tablesp. Bar-B-Q sauce or 
salt & pepper to taste chilli powder to taste 

1 large bottle chilli sauce 
Brown onion and add hamburger and stir till lightly cooked. Add the rest of 
ingredients and cook slowly one half hour. Serve on hot dogs and buns. 

Mrs. James R. Welday 

STUFFED HAMBURGERS 

1 lb. ground beef Dressing 

1 teasp. salt cup milk 
14 teasp. pepper 2 tablesp. lard 

y2 cup dry bread crumbs 1 can condensed tomato soup 

Mix meat, seasonings, bread crumbs, and milk. Make into thin patties. Place a 
teaspoon of dressing between two patties and press edges together securely. Brown 
in lard. Add soup, cover and simmer 45 minutes. 

Dressing: teasp. salt 

2 tablesp. chopped onion teasp. pepper 

3 tablesp. butter 1 teasp. poultry seasoning 

cup dry bread crumbs water* 

*Brown onion in butter. Add dry ingredients and enough water to moisten. 

Mrs. H. E. Hitchinss 



26 



LIVER AND BACON (Two portions) 

4 slices bacon ^ teasp. paprika 

1 tcasp. salt 3 tablesp. flour 

% lbs. liver 

Cover slices of calves' liver, cut Vz inch thick, with boiling water. Let stand 5 
min. Drain. Cut into pieces for serving. Sprinkle with salt and pepper and roll 
in flour. Have pan hot. Add slices of bacon. When bacon is cooked, pile up on 
side of pan and add liver, place bacon on each portion of liver preventing bacon 
from becoming too well done, also seasoning the liver. Brown liver on both 
sides. Cook about ten minutes. Serve hot. Mrs. T. L. Copley 

SWEET STUFFED VEAL 

I boned veal shoulder Yg teasp. pepper 

Yi teasp. poultry seasoning 8-10 slices trimmed bread 

teasp. salt 1 cup peach or apricot preserves 

^ teasp. paprika % cup coarsely chopped nuts 

Cut the veal so that it forms one large flat piece. Place skin side down on a 
flat surface and spread the mixture of seasonings on the meat. Arrange the 
slices of bread on the meat. Liberally spread the bread with the preserves and 
sprinkle the nuts over the top. Roll as for a jelly roll and secure with string in 
several sections. Place on a rack in a roasting pan and roast in a moderate oven 
(350°) for about 3 hours, or 30-35 minutes per pound. Serve hot or cold. 

Mrs. Howard Brown 

PORCUPINE MEAT BALLS 

1 Yi pounds ground beef 1 tablesp. grated onion 

Yz cup uncooked rice I lOYz ounce can condensed 

1 teasp. salt tomato soup 

Ys teasp. pepper 1 can water 

Select beef from neck, shank, or plate and have ground. Combine meat, rice, 
seasonings, and onion; shape in small balls. Mix tomato soup and water; heat. 
Drop in meat balls; cover and cook slowly 60 minutes. Serves 6. 

Mrs. Fred W. Habel 

CHIPPED BEEF AND RICE 

Prepare rice for 6 servings by your favorite method, boiled or steamed. 
Tear apart: 1 package chipped beef and saute in frying pan with a little butter 
or bacon drippings for about 1 minute. Cover with : 1 can mushroom soup 
Heat until thoroughly blended and serve over rice. Mrs. J. H. Mullen 



THE 

SANDERFORD 

SAUSAGE COMPANY 

WHOLESALE ONLY 

Dial 5392 115 W. Lane Street Raleigh, N. C. 



27 



DIRECTIONS FOR COOKING VIRGINIA HAMS 

1. Soak overnight in water. 

2. Wash ham in warm water. 

3. Place in boiler with enough water to keep from sticking to bottom. 

4. Cook very slowly until the flat bone at bottom of ham leaves meat. This wili 
be about twenty minutes to the pound plus twenty minutes. 

5. Remove ham from boiler and skin at once. 

6. Spread a thin coat of brown sugar over the fat or top of ham; stick with 
whole cloves and place in a moderate oven and bake until browned. 

Mrs. Sam Wayburn 

BEEF CASSEROLE 

Pan fry: 1 cup onions in cup shortening — Save Y2 
Brown : 1 lb. ground beef 

Add : 1 cup tomato juice 3 or 4 stalks celery — cut up 

cup onions 3 diced carrots 

Flavor to suit taste with salt, pepper, and tabasco sauce. Simmer 10 minutes. 
Add paste made of: 

cup tomato juice Y3 cup flour 

Yz cup catsup 

Simmer 15 minutes. Pour mixture into casserole, top with pastry made of: 
1 cup flour 2 tablesp. shortening 

1 teasp. baking powder Yi cup milk 

Yi teasp. salt Y?. cup fried onions 

Bake until pastry is done. 

Mrs. Geo. W. Paschal 

>C BRUNSWICK STEW 

1 fat hen (5 lbs.) cook until 3 pkgs. frozen corn (fresh may 

falls off bones be used) 

4 lbs. fresh pork (little fat-no 1 qt. Irish potatoes, diced 

bone) Worcestershire sauce to taste 

4 qts. tomatoes salt to taste 

1 qt. onions, diced 1 pod red pepper 

3 pkgs. frozen butter beans 
Cook hen and pork until falls apart. Pick chicken off bones and put meat back 
into stock. Add vegetables. To make real good stir, and stir and stir, especially 
as it gets thicker or it will stick to kettle and scorch. If not rich enough with fat, 
add butter ^ or Yi It). Cook mixture 2 to 4 hours or until thickness you desire. 

Mrs. H. H. Moore 

BRUNSWICK STEW 

1 large can tiny lima beans 4 or 5 potatoes 



1 can "shoe-peg" corn 4 



onions 



2 medium sized cans tomatoes Pinch of sugar 

ketchup (No juice except from toma- 

Yz pound veal toes) 
Yz pound pork 

Cook meat until tender and chop fine. Cook potatoes and onions with meat. 
Then add other ingredients. 



Mrs. L. D. Moore 



28 



PORCUPINES 

1 lb. ground beef 1 teasp. salt 

y. cup bread crumbs 1 teasp. paprika 

^ cup chopped onions Yi cup uncooked rice 

2 tablesp. chopped green peppers 2 cups boiling water 
Combine meat, crumbs, onion, green peppers, salt, paprika, and ^ cup rice. 
Mix well. Shape into 8 balls. Roll each ball in remaining ^ cup rice and press 
rice into meat so that as it cooks it will cling to meat. Place meat balls in pan. 
Cover with tomato soup and boiling water. Cover and simmer 45 min. 

Mrs. John Prescott 

FRANKFURTER CASSEROLE 

Chop and saute 2 large or medium sized onions in 2 or 3 tablespoons of bacon 
drippings. Add tomatoes and cook 20 minutes. Mix with frankfurters in a 
casserole and bake in moderate oven about 20 to 25 minutes. 
Frankfurters may also be added to onions and tomatoes on top of stove in 
skillet they were cooked in and just brought to a good boil. 

Mrs. John A. Park 



BEEFSTEAK SUPREME 

2 lbs. round steak 4 tablesp. crumbs 

1 teasp. cinnamon 2 tablesp. lard 

1 teasp. allspice 1 No. 2 can tomatoes 

1 tL-asp. celery salt 2 tablesp. flour 

Yi teasp. salt 8 tablesp. water 
teasp. pepper 



Have meat retailer cut steak about 1 inch thick. Cut 4 grooves across steak being 
sure not to cut through. Combine seasoning and crumbs and fill grooves with 
mixture. Roll and tie securely. Brown in hot lard. Add tomatoes, cover and 
simmer 2 hours or until tender. Place meat and any whole tomatoes on platter. 
Mix flour with water and thicken remaining tomatoes. Serve hot over meat. 
Serves 6. 



Mrs. H. E. Hitchin 



gs 



CORN BEEF PATTIES 

2 cups all purpose flour 6 tablesp. shortening 

1 teasp. baking powder 1 egg yolk, slightly beaten 
Yi teasp. salt Y3 cup milk 

Sift dry ingredients add shortening, mix thoroughly. Add egg to milk; add to 
dry mixture to make soft dough. Turn on board and roll half the dough Ys 
inch thick, cut in quarters. Fit into muffin tins; fill with corn beef mixture, fold 
the edges of the pastry over the center, pinch edges together. Repeat with the 
remaining dough. Bake in hot oven 425 degrees for 20 minutes. 

Corn Beef Filling 

2 tablesp. butter lYz cups canned tomatoes 
^ cup chopped onion few grains black pepper 

2 tablesp. flour 

1 Y4 cups cooked corn beef cut in pieces 
Melt butter, add onion; cook slowly until soft. Add flour, stir until well blended. 
Add remaining ingredients; bring to boil stirring constantly until thick, let 
simmer about 10 minutes. 

Mrs. Ralph Stephens 

29 



SWISS STEAK (Three portions) 

1 lb. round steak % in. thick cup water 

5 tablesp. flour 1 tablesp. onion juice 

1 bay leaf 2 cloves 

tsp. salt 1 tablesp. bacon fat 



3 tablesp. pepper 



Wipe steak with damp cloth, trim and pound flour into steak. Place bacon in 
frying-pan, when hot add steak. Brown well on each side. Lower heat. Add bay 
leaf, salt, pepper, onion and water. Cover and cook slowly 1|/^ hrs. More water 
may be added if gravy boils down. Pour gravy over steak when serving. 

ROAST VENISON 

Cover 5 to 7 lb. leg of venison with Cooked Marinate (recipe below) then store 
in refrigerator for at least 24 hours, or longer if convenient. 
To roast, heat oven to 450°. Heat shallow roasting pan in oven. Remove skin 
and tough sinews from venison. Lard with fat salt pork. Sprinkle with salt; 
cover with slices of fat salt pork. Place in hot, open roasting pan; add enough 
salad oil to cover bottom of pan. Roast at 450°, allowing about 18 min. per lb. 
for mediimi rare or 25 min. per lb. for well done. Baste with salad oil during 
cooking. Sei've with Mock Chestnut Puree (see recipe below) wild rice, and 
currant jelly. Makes 6 to 8 servings. 

Cooked Marinate 
1 qt. water 1 teasp. dried thyme 

1 y2 cups vinegar 4 sprigs parsley 

2 chopped onions 12 whole black peppers 
1 cubed pared carrot 1 tablesp. salt 

1 peeled clove garlic 

Put all ingredients in saucepan; bring to boil, and simmer 1 hour. Cool; pour 
over venison or any furred game, as directed. Let stand 24 hours or longer before 
cooking. Enough to cover 5 to 7 lb. roast. 

Mock Chestnut Puree 
1 cup mashed sweet potatoes Yi teasp. salt 

1 cup pureed, cooked dried 1 tablesp. butter 

lentils cup heavy cream, whiped 

In saucepan mix together sweet potatoes and lentils. Add salt and butter. Heat 
over low heat until quite hot. Just before serving add whipped cream. Serve with 
venison or other game. Makes about 2 cups. Mrs. W. R. Trull 

BROWN BEEF STEW 

1^4 pounds lean beef, cut in 1 can tomato soup 
1^/4 -inch cubes 4 medium whole carrots 

2 tablesp. fat 10 small whole onions 

3 cups boiling water 4-5 medium potatoes 

1 bay leaf 2 stalks celery, cut in 2-inch pieces 

1^2 teasp. salt 2 tablesp. chopped parsley 

Brown meat in fat in deep kettle or Dutch oven. Add water, bay leaf and salt; 
simmer about 1^4 hours, covered, or until meat is almost tender. Add tomato 
soup, carrots, onions, potatoes and celery; simmer, covered, above 45 minutes or 
until vegetables are cooked. Sprinkle on parsley just before serving. Makes 4-5 
generous servings. Mrs. Stanley B. Allen 



30 



BEEF STEW WITH TOMATOES AND SPAGHETTI 

1 lbs. chuck beef cut in 1 in. pieces, across the grain 
Brown very thoroughly in any good fat. Add one medium onion, sliced. Salt and 
pepper. Enough boiling water to take up the brown in the pan. Add large can 
of tomatoes and bring to an active boiling stage. Reduce heat to simmer, cover 
tightly and cook until meat is tender — about 1 hour. Cook one small package 
spaghetti in boiling, salted water. Drain and wash with hot water and add as 
much as needed to beef and tomato mixture. (This is better on second day). 

Mrs. A. C. Meyer 

STANDING RIB ROAST BEEF TO SERVE 80-90 

50 lbs. beef — 2 equal size roasts — (25 lbs. each) oven ready 
Prepared with back bone cut loose but tied back. Ribs cut loose after cooking. 
If frozen let thaw at room temperature. Rub fat side with 1 cup salt and 6 
tablesp. pepper. 

Place in roaster with fat side up. Dice celery, onions and carrots on top for flavor 
but not for eating. Add a small amount of water. Baste occasionally but never 
add water. Roast at 350°. 2^4 hours — medium rare. 3^/4-4 hours — ^well done. 
Let roast cool 3 hours then slice. 

W. W. Balentine (Balentine's Restaurant) 

HAM LOAF 

2 cups ground cooked ham 1 teasp. salt 

1 cup bread crumbs 2 eggs 

y2 cup milk 2 teasp. Colman's dry mustard 

cup cold water ^ teasp. French's black pepper 

1 onion, sliced thin 1 teasp. butter 

Mix together well. Mold into loaf and bake in moderate oven (350 degrees) one 
hour. Sprinkle top with a little brown sugar before baking. 
This is a wonderful way to use those last bits of ham. 

Mrs. A. W. George 

HAMWHEATIE LOAF 

2 lbs. ground pork 1 cup tomato juice 
Vi lb- ground ham (cured) 2 teasp. salt 

3 cups wheaties ^ teasp. pepper 
2 eggs 

Mix together and make into loaf. Cook at 350 degrees about 1^ hours. 

Mrs. E. S. Martin 

HAM STEAK 

1 ham steak — Yi" to V thick 

Sauce: 1 cup brown sugar, Yi cup water, 2 tablesp. vinegar. 
Dissolve sauce. Place in heavy skillet. Place ham in sauce. Cover and baste oc- 
casionally, cooking about 1^ hrs. at 350 degrees, in oven. 

Mrs. Sam Ruark 

FIVE MINUTE STEAKS 

^ lb. ground beef ^ cup milk 

1 tablesp. onion salt and pepper 

Toast bread on one side. Spread other with butter, tiny bits of mustard and meat. 

Place under broiler, cook about 5 minutes. Serve hot. 

Mrs. T. L. Copley 

31 



JELLIED HAM LOAF 

2 cups ground cooked ham 2 hard-cooked eggs 

cup chopped celery 1 pimiento, chopped 

1 green pepper, chopped 1 cup mayonnaise or cooked 

onion, chopped dressing 
1 tablesp. gelatine in ^^^P ^^^^ water. Melt over boiling water. Mix together 
and mold. Put in icebox to harden. Mrs. Powell G. Fox 

HAM A LA KING IN TOAST SHELL 

(Makes 6 servings) 
Toast shell 2 cups milk 

4 tablesp. butter or margarine 1 can (3 oz.) sliced broiled 

4 tablesp. flour mushrooms 
Yz teasp. salt 1 pimiento, diced 

1 teasp. prepared mustard 2 cups cooked ham, cut in 

1 teasp. grated onion bite-size pieces 

1 . Prepare toast shell (directions follow) . 

2. Melt butter or margarine in medium-size saucepan. 

3. Blend in flour, seasonings, and onion; stir in milk. 

4. Cook, stirring constantly, until sauce thickens and boils 1 minute. 

5. Stir in mushrooms and liquor, pimiento, and ham; reheat. 

6. Pour into toast shell; serve at once. 

TOAST SHELL 

Remove crusts from 9 thin slices fresh bread. Completely cover bottom and sides 
of 9" pie plate with bread slices, placing slices around edge with 1 corner of each 
overhanging rim of pie plate to form pointed design. Press bread firmly against 
pie plate. Brush lightly with melted butter or margarine. Bake in moderate oven 
(350°) 15 to 20 minutes, or until points are lightly browned. 

Mrs. Travis Tomlinson 

ROAST RUMP OF VEAL 

1 6Y2 to 7Y2 lb. rump roast of veal 
4 or 5 strips of salt pork 

Place roast on wire rack in uncovered roaster. Top with salt pork strips. Add no 
water, do not baste or turn. Roast at 325 degrees, allowing 31 minutes per pound, 

Mrs. Sam Ruark 

BREADED VEAL CUTLETS 

2 lbs. veal steak 1 cup water 

1 egg, beaten 1 tablesp. Worcestershire sauce 

bread crumbs salt and pepper 

4 tablesp. drippings 

Dip veal in egg and crumbs. Season. Brown in drippings. Place in Casserole or 
baking dish. To drippings in skillet, add water and Worcestershire sauce. Pour 
il. Cover. Place in cold oven. Temperature 350°. Bake lYz hours. 

Mrs. T. L. Copley 



over veal 



WAKE UP WARM WITH 
LONDON OIL 
AND BE A WARM FRIEND OF 
GEORGE E. LONDON 



32 



ROAST BEEF 



4 lb. beef roast 1 tbsp. Worcestershire 

Salt and pepper to taste sauce 

2 tbsp. flour 1 Vz cups water 

Wipe the meat and lay on rack in roasting pan. Place one tablespoon water in 
the pan. Dust with flour, salt and pepper. Baste often during cooking. Beef 
should be roasted in hot oven (400 degrees) until well seared over, then reduce 
heat and cook allowing 30 minutes for first pound and 12 to 15 minutes for 
each additional pound. Use remaining flour in gravy. 

Mrs. M. V. Sanderford 



POT ROAST OF BEEF 

4 lbs. chuck, round, or 3 tbsp. fat 

rump of beef Salt and pepper 

cup flour Yz cup water 

Dredge meat with flour and brown on all sides in hot fat. Season with salt and 
pepper. Add water, cover and cook slowly, until tender — 3 to 4 hours. As the 
liquid cooks away add more as needed. Serves 8 or more. Variation: Use 
tomatoes or tomato juice in place of water. 

Mrs. M. V. Sanderford 



FOIL-ROASTED TURKEY 

(Recipe developed for use with Reynolds Wrap only) 
Clean, stuff and truss turkey, rub with seasoning, salt and fat. 

To wrap: Place turkey on a long sheet of Reynolds Wrap, more than twice as long 
as the bird. Fold foil over turkey, join edges firmly. For a large bird, join two long 
pieces with a tight double fold in center. 

To roast: Place wrapped turkey in a shallow open roasting pan. Use a rack in the 
pan if you have one. Roast in a pre-heated moderately hot oven (400°F) for length 
of time given in table. (Cooking time varies with tenderness, size and shape of the 
individual bird.) 

Pounds of Cooking time Cooking time 

stuffed weight min. per pound hrs. per bird 

8 to 10 20 2V2-3 

11 to 14 18 314-4 

15 to 18 16 4-4% 

19 to 24 15 5-6 

To brown: During last 45 minutes open and slip foil from around turkey, letting 
juices run into pan. Cut trussing strings between legs and tail so these parts may 
brown. Brush turkey with melted fat. 

Your turkey is done if you can move a leg and thigh joint readily. Or insert fork in 
thick place where wing is joined to body — if meat feels tender and juice does not run 
pink your turkey is ready. 

Save that foil for wrapping the leftover turkey. It will keep it fresh and moist for 
many days of refrigerator storage, and when reheating the whole bird or slices, re- 
heat right in the aluminvim foil, so they will be restored to fresh roasted flavor. 



33 



BARBECUED SPARERIBS 

Brown 1 medium size onion in 3 tablesp. Worcestershire sauce 

2 tablesp. butter and combine with teasp. mustard 

2 tablesp. vinegar 1 cup water 

2 tablesp. brown sugar cup chopped celery 

4 tablesp. lemon juice 1 teasp. salt 

1 small bottle catsup teasp. red pepper 

Pour over sparcribs and simmer for one hour in 350° oven. 



Mrs. Claude Eur 



JELLIED HAM LOAF 

1 tablesp. gelatine 1 green pepper, chopped 
J4 cup cold water small onion 

2 cups ground ham 2 hard cooked eggs 
^2 cup chopped celery 1 tablesp. lemon juice 
1 cup mayonnaise 1 pimento, chopped 

Soften gelatine in cold water and dissolve over boiling water. Mix all ingredients, 
adding mayonnaise last. Mold. Serves 8. 

Mrs. G. E. Passmorc 

CHILI CON CARNE 

1 lb. ground round steak 1 lb. onions 
Yi lt>. ground pork ^t). bacon 

Cut bacon in small pieces and fry crisp and drain on paper, hito this grease put 
meat, chopped onion and 1 tablespoon salt. Cook slowly until brown. Into large 
pot put 3 cans kidney beans, 3 cans tomato soup. Put in brown meat and onions 
and crisp bacon. Add 2 tablespoons chili powder. Cook slowly about 1 hour. 
This mixture should be thick. Mrs. W. O. Brooks, Jr. 

PORK CHOPS CASSEROLE, COTTAGE STYLE 

6 pork chops 2 cups sliced raw potatoes 

2 tablesp. flour teasp. pepper 
1 teasp. salt 2 cups hot milk 
1 teasp. minced parsley 

Brown the chops on both sides in a frying pan. Grease a deep casserole and 
place 3 chops on the bottom. Combine flour, salt, pepper and parsley and sprinkle 
^ of this over the 3 chops. Cover with half the potatoes. Repeat the layers and 
pour in the milk. Cover and bake in moderate oven (350°) for ly^ hours, un- 
covering for the last 20 minutes to brown the top. Serves 6. (This recipe is easy 
to cut in half for 3 servings.) Variation: Add a layer of onions to first layer 
of poatoes. Mrs. R. G. Keggereis 

BEEF MEXICANA 

Yi ground beef ^ Niblets corn (drained) 

1 large sliced onion % teasp. salt 

2 teasp. margarine teasp. pepper 
2 cans Hunt's tomato sauce 

Saute onion in margarine until tender. Add beef and brown lightly. Stir to break 
up. Add tomato sauce, corn and seasoning. Add chili powder to taste. Cover 
and simmer for 20 minutes. Serve on top of fluffy rice. 

Mrs. D. R. Shields, Jr. 

34 



BAKED PORK CHOPS 

6 pork chops 6 tablcsp. brown sugar 

6 slices of lemon 1 can tomato soup 

Place chops on pyrex dish, put one slice of lemon on each, sprinkle each chop 
with 1 tablesp. brown sugar. Add can of water to tomato soup. Pour over 
chops. Bake I/2 hours 450° oven. (Don't add salt). Mrs. W. H. Baird 

BREADED PORK CHOPS 

Boil pork chops until tender but not broken, let get cold. Beat 2 eggs, add pinch 
of salt and pepper, one cup of course bread crumbs. Dip chops in egg, then 
crumbs until a thick layer is taken up, then fry until golden brown. 

Mrs. H. C. Smith 

SPANISH PORK CHOPS 

4 pork chops 1 cup uncooked rice (washed 

1 can tomatoes clear) 
1 large onion salt and pepper 

Place pork chops in roaster or any pan that has a top that is large enough to 
place pork chops on the bottom. On top of each pork chop, put ^ cup of rice. 
Add sliced onions on top of the pork chops and rice. Next add a can of tomatoes 
ever complete dish. Use salt and pepper to taste. Place in oven at 325° for 1 
hour. Add small amount of water occassionally to keep moist. Never let it get dry. 

Mrs. W. O. Brooks, Jr. 

STUFFED PORK CHOPS 

Select 6 pork chops cut 1" thick and split each chop down to the bone. Prepare 
stuffing as follows: 1 teasp. salt 

1 cup bread crumbs teasp. pepper 

1 teasp. celery salt Yi large chopped onion 



finely chopped green pepper 1 e| 



1 tablesp. dry parsley ^^P n^elted butter 

Beat egg, add butter and other ingredients. Put stuffing in each "chop pocket. 
Hold together by toothpicks. Sear meat in oven for 20 minutes at 400°. Then 
add 1 cup boiling water and reduce heat to 300° and cook for one hour. 

Mrs. Dave Griffis 

SPANISH -STYLE PORK CHOPS 

6 pork chops 1 large green pepper 

% cup raw rice Salt and pepper 

Worcestershire sauce 2 large onions 

1 large can tomatoes 
Salt and pepper chops generously and fry until brown. Remove from pan. hi same 
pan fry onions, green peppers and raw rice until brown. Add tomatoes and 
seasonings. Simmer until tender. Fifteen minutes before serving replace chops in 
tomato mixture to reheat. Mrs. E. J. Fulghum 



THE ELITE SHOP 

Miss Bessie Johnson 
Coats, Suits, Blouses, Sportswear, Skirts, and Dresses 
Cameron Village Raleigh, N. C. 



35 



BEEF CHOW MEIN 

2 lbs. diced steak 1 can bean sprouts 

1 Yi cups celery 1 small can water chestnuts 

1 Yi cups onions pepper 

2 tablesp. sauce salt 

Brown steak — add onions, celery. Cover with water. Cook tender, thicken with 
flour, add sprouts and chestnuts just before serving. Serve with rice and noodles. 

Mrs. Sam Wayburn 

CORNED BEEF 

Six lbs. first cut brisket garlic 

rub with /4 teasp. salt peter teasp. ginger — -Yi cup brown 

salt, pepper — Yi clove chopped sugar 

Put in crock — put a brick on top of lid. Let stand 10 days, turning every day. 

Mrs. Sam Wayburn 



MEAT LOAF DINNER — PRESSURE COOKER 



1 lb. ground beef 
1 Yi tsp. salt 
Y% tsp. pepper 
Ys tsp. chili powder 
1 egg, lightly beaten 
Yi cup poultry mix 
(moistend with water) 



1 small onion, chopped fine 

1 stalk celery, chopped fine 

2 tbsp. fat 

5 med. sized potatoes, whole 
4 carrots, cut crosswise 
Yi cup water 
Yi cup tomato juice 



At least 30 minutes before cooking, combine beef with salt, pepper, chili pow- 
der, egg, poultry mix, onion, and celery. Mix well and form into small loaves 
and wrap in waxed paper. This will set the loaves and keep them firm. Brown 
loaves in hot fat in pressure pan until golden brown on both sides. Place pota- 
toes and carrots around meat. Add water and tomato juice. Set control at 10 
lbs. and cook 15 minutes after control jiggles. Allow pressure to go down nor- 
mally. Serves 5 or 6. 

Mrs. David Sutton 



JOHN W. EVANS' SON, INC. 

AUTOMOBILE BODY WORK, PAINTING, UPHOLSTERING 
AND GENERAL REPAIRING 

DIAL 2-4673 
135 E. Morgan St. Raleigh, N. C. 



36 



CHICKEN WITH MUSHROOMS 

Boil in salt water until tender: Breast of two chickens 

Remove meat from bones and skin and cut into bite size pieces or slices. About 
20 minutes before serving time, pre-heat oven to 450°. Combine: 2 cups of 
biscuit mix and about cup milk. 

Stir with fork until well blended and pour into four greased individual ring 
molds. Place an baking sheet and put into oven to bake until brown. While 
biscuit rings cook, place chicken in frying pan and cover with: 1 can of mush- 
room soup 

Stir and heat thoroughly. Remove biscuit rings from oven, fill center of rings 
with chicken mixture, letting sauce spill over edges of the rings, and serve 
immediately. This quantity should serve four people, but I have never known 
it to stretch that far. You will need to try it to determine how far it will go 
with your family. Mrs. J. H. Mullen 



FAVORITE INDIA CHICKEN CURRY 

y2 cup finely chopped onion 1 teasp. curry 

y, cup finely chopped celery 4 cups diced, cooked chicken 

Yi cup fat 4 cups hot, cooked rice 

cup flour salt and pepper 

2 cups chicken stock 1 teasp. Worcestershire sauce 

1 cup tomato juice 

Lightly brown onion and celery in hot fat. Add flour and blend. Add stock; 
cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, 
seasonings, and chicken. Heat thoroughly. Serve over cooked rice or make ring 
mold of rice and fill center with curry mixture. 

Mrs. A. R. Powiedge 

CHICKEN TETRAZZINI 

Cook one chicken until tender in plenty of water. Save the broth. Cook 1 pound 
bacon until crisp. In the bacon grease cook 7 or 8 medium onions until tender. 
Then add 1 large can tomatoes, 2 or 3 cans mushrooms, 2 small jars stuffed 
olives, and cayenne pepper. Cook together. Add crushed bacon and chopped 
chicken. Heat broth to boiling point. Cook 2 packages of spaghetti (broken in 
small pieces) until tender. Then put a layer of spaghetti and a layer of mixture 
alternately. Lay slices of American cheese on top. Use covered dish. Heat in 
moderate oven. Remove top the last few minutes. 

Serve chicken tetrazzini with grapefruit salad, toasted French bread or crisp bread 
sticks, lemon sherbert and cookies. Mrs. A. J. Watts 

JELLIED CHICKEN 

2 mcdiimi sized chickens cooked thoroughly. Pick from bones and run through 
a grinder. Dissolve 1 box Knox's gelatine in a pint of cold water. To this add 
the liquor (about 1 qt.) in which chicken has been boiled and which has been 
cooled and skimmed. Pour into a long pan one half inch of the liquor, allow it 
to congeal, then add a layer of chicken seasoned with salt and pepper. Next put 
a layer of hard boiled eggs, pour over this enough liquor to cover. Let harden 
and then add another layer of chicken and the eggs, with a layer of gelatine on 
top. When hard, turri out, cut in squares, serve with mayonnaise and garnish 
with parsley. 

Mrs. L. D. Moore 



37 



CHICKEN CROQUETTES 

2 cups chopped cooked chicken 1 egg yolk 

% cup thick white sauce teasp. celery salt 

V2 teasp. salt 1 teasp. lemon juice 

Dash of paprika 

Combine chicken, sauce and seasonings. Stir in egg yolk. Shape, roll in cracker 
crumbs, then into slightly beaten egg, and again in cracker crumbs. Fry in deep, 
hot Mazola. 

Mrs. P. M. Bernstein 

CHICKEN CURRY 

1 hen (5 to 6 lbs.) cook, bone, remove skin, cut meat in bite size pieces, rather 
large. Reserve 1 quart of stock. Saute 2 crushed cloves of garlic in 2 tablesp. 
chicken fat, then 1 cup sliced onions. (Do not brown) . Add stock. Drain liquor 
from large can of mushrooms. Dissolve flour (1 tablesp, per 1 cup liquid) in it. 
Add to hot liquid and cook until it thickens. Set aside. When ready to serve, 
heat thoroughly; add 1 grated apple, mushrooms, and 2 teasp. vinegar — lastly 
add chicken. Heat thru, do not break up pieces, and serve with steamed rice. Put 
curry over rice. On top put small amount each of following — at least 7: 
Chopped green onions Sieved egg yolks 

Crushed peanuts Shredded or grate cocoanut 

Crushed crisp bacon Chutney (a must) 

Sieved egg whites Relish 

Mrs. Sam Ruark 

CHICKEN AVOCADO SUPREME 

Cook 5 lbs. chicken in a quart of water. Add salt, celery leaves, 1 large onion, cut 
up, and a sprig of parsley. When chicken is tender, lift out and cool. Save the 
stock. Remove the skin and take the chicken off the bones in as large pieces as 
possible. Put the bones and skin back into the chicken stock. Add 1 cup more 
water and simmer slowly another hour. Strain stock. Melt cup butter in a 
saucepan and add V3 cup flour (stir and beat until smooth) . Add 4 cups chicken 
stock and heat, stirring until the consistency of heavy cream. Add pieces of 
chicken, simmer until chicken is well heated. Stir in 2 egg yolks which have 
been beaten slightly with ^ cup of the chicken gravy. Heat slowly about 5 
minutes, stirring all the while so the egg yolks will not curdle. Season with salt 
and pepper. Just before serving add cubes or balls cut from 2 medium size 
avocados. Heat a few minutes longer. Serve over pimento rice and sprinkle with 
toasted slivered almonds. 

Mrs. J. L. Bogle 

SKILLET -BARBECUED CHICKEN 

1 214 lb. fryer or broiler cut in 1 cup distilled white vinegar 
pieces 1 cup water 

2 tablesp. butter 1 dried red pepper pod 
1 teasp. salt 

Brown chicken in hot fat, then drain. Don't use fat chicken is fried in. Melt 
butter and add vinegar, water and red pepper, bring to boil. Add chicken and 
simmer in covered skillet until meat is almost of? bone. Thicken the barbecued 
sauce and serve with chicken. This is delicious over baked sweet potatoes. 

Mrs. W. R. Trull 



38 



DREAM CHICKEN (Serves 30) 

12 or 14 lbs. of hens 1 box gelatin 

1 cup almonds 4 to 6 cups stock 

1 cup small peas 6 hard boiled eggs 

3 cups celery 1 cup mayonnaise 

Soak gelatin in stock and add as listed. Mrs. E. I. Terry 

SMOTHERED CHICKEN 

1 large frying-size chicken 1 cup flour 

salt and butter 

Clean well and cut in pieces one large frying-size chicken. Put flour and salt to 
taste in paper bag and shake the chicken in the bag until covered with flour. 
Place pieces of chicken in greased casserole dish (13" x IVz" x 2") and dot well 
with butter. Add water until about deep in dish; cover and cook in 325 
degree oven one hour. Remove cover and brown. Add more water if necessarv; 
also turn one time while browning. Mrs. Howell DeBerry, Jr. 

CHICKEN LOAF 

1 hen (about four cups of 4 eggs well beaten 
chicken) cut fine. 1 teasp. salt 

2 cups of rice ^2 teasp. pepper 

2 cups bread crumbs dash of red pepper 

^ cup pimento , , 1/4 pints chicken broth 

^ cup melted butter 

Cook in flat greased pan 30-35 minutes at medium temperature. Do. not over 

cook. Serve with rich chicken gravy or mushroom sauce. 

Mrs. Wiley M. Pickens 



Drive In 

HOLLOWAY'S ESSO SERVICE 

''Your Friendly ESSO Dealer' 
In Raleigh's Cameron Village 
FOR COMPLETE CAR SERVICING 



39 



CHICKEN TETRAZZINNI 

1 4 or 5 lb. hen 1 small can pimenta 

1 pkg. spaghetti 1 can small peas 

1 stalk celery 1 large can mushrooms 

1 large onion salt, pepper and Worcestershire 

1 garlic bud sauce 

Boil hen in water. Add cut-up celery, onion, salt, pepper, garlic (cooked) and 

Worcestershire sauce. 

Boil spaghetti 10 minutes in chicken broth, mix peas, chicken, pimentos, mush- 
rooms. 

Combine with rich cream sauce. Mrs. Wiley M. Pickens 

CHICKEN WIGGLE 

1 chicken, cooked, boned, and 1 small box spaghetti, cooked 

cut fine and drained 

1 can mushroom stems or 1 can tiny peas 

mushroom soup 1 qt. white sauce 

1 small can pimentoes 
Combine ingredients and simmer until well blended. Salt and pepper to taste. 
Best served in pastry shells. 

Mrs. S. W. Ruark 



CHICKEN CHOW MEIN 

2 cups diced cooked chicken 2 tablesp. soy sauce 

2 cups diced celery 2 tablesp. corn starch in cup 

3 medium onions sliced water 

1 can beef gravy 1 can bean sprouts (drain) 

1 cup chicken stock 
Cook onions and celery in a little stock until tender. Add chicken, gravy and 
stock and cook 20 minutes. Add sprouts and thickenings. Serve over canned dry 
noodles and rice. 



Mrs. Dave Griffs 



CHICKEN PIE 

1 chicken cooked and chopped 

Add 1 cup of broth to Vi can of mushroom soup. 

Place in pan with pie crust over mixture. 



Mrs. Claude E 



ury 



"Lots of Success on Your Bazoar" 

WOODLIEF'S BEAUTY SHOP 

Specialists in Hair Styling and Permanent Waves 
2511 Foiryiew Road Phone 5632 



40 



TIRE SALES & SERVICE 
COMPANY 

GOODYEAR TIRES — GENERAL ELECTRIC 
APPLIANCES 

— MOTOROLA RADIO & TELEVISION — 

Hillsboro - Harrington - Morgan Streets 

Phone 7571 P. O. Box 9351 

RALEIGH, N. C. 



THE GRAPHIC PRESS, INC. 



offers a complete 



printing service - both letterpress and lithog- 
raphy. We have the trained personnel to 
give the printing buyer any or all assistance 
he may need. These services include: 

• IDEAS 

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• COMPLETE PLANNING AND PRODUC- 
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No job is too large or too small. When 
you think of printing . . . 



CALL or WRITE 



DISTINCTIVE PRINTING IS ECONOMY 

324 SOUTH BLOUNT ST. TELEPHONE 7178 • 2-4028 

RALEIGH, NORTH CAROLINA 



SEAFOODS 




MOCKED DEVILED CRAB 
(With apologies to the Crab) 

To one or two cups of cooked squash, mashed, add one can of tuna fish, 2 
hard boiled eggs, about cup of finely crumbled crackers, % cup melted 
butter or margarine. Mix thoroughly, add salt and pepper to taste, and one 
teasp. lemon juice. Fill crab shells, sprinkle tops with cracker meal, add 
teasp. butter to each. Brown in 400° oven. Serves 6. 

Mrs. E. I. Terry 

DEVILED CRABMEAT CASSEROLE 

Combine . . . 

1^2 cups milk cups soft bread crumbs 

Gently stir in . . . 

2 cups flaked cooked crabmeat (2 7-oz. cans or 
1 lb, fresh crabmeat) 

whites of 4 hard cooked eggs, finely sliced 
Blend in . . . 

yolks of 4 hard-cooked eggs, mashed 
IV2 teaspoon salt 

1/3 teaspoon dry mustard or prepared mustard 

Vs teaspoon cayenne pepper 

V2 cup butter, melted 
Pour into buttered baking dish. Sprinkle with buttered crumbs. Bake 450° 
for 15 minutes. 

Mrs. W. O. Brooks, Jr. 

DEVILED CRABS 

1 qt. crab meat Red and black pepper, salt 

8 hard boiled eggs 1 tbsp. chopped parsley 

1/3 lb. butter tsp. dry mustard 

hand full bread crumbs ^2 pt. cream 

Juice of one lemon Pick crab meat 

Mash egg yolks while still warm, add butter and cream with crab, soak 
crumbs with milk — add to mixture parsley and other ingredients. Mix 
well and if mixture is not soft — add more cream. Fill shells and top with 
crumbs. Cook in hot oven. 

Mrs. Sam Wayburn 



43 



FLORENTINE DEVILED CRAB 

1 pound crab meat Dash of nutmeg 

1 pint heavy white sauce 3 green peppers 

6 hard boiled eggs (chopped^ A little chopped parsley 

1 tbsp. prepared mustard 
Mix all ingredients. Fill crab shells. Put tablespoon of grated cheese on each 
and buttered bread crumbs over cheese. Bake slowly for 15 minutes. 

Mrs. L. D. Moore 



CRABMEAT MUSHROOM CASSEROLE 

Blend together . . . 

lYi tablespoon butter lYj tablespoon flour 

4 tablespoons shaved cheese Salt and pepper to taste 



Add 
Add 



V/z cups milk Cook in double boiler 



1 pimento, sliced 1 can mushrooms, 

1 can crabmeat sauted in butter 

Pour everything in a buttered casserole and use plenty of crumbs on top. 

Dot the top with a dozen small pieces of cheese and pieces of butter. Bake 

at 350° until it is piping hot. 

Mrs. H. E. Hitchings 

CRAB MORNAY 

In a chafing dish or double boiler melt 6 tablespoons butter or margarine and 
blend in 6 tablespoons flour. Drain liquid from 2 small cans button mush- 
rooms into measuring cup. Add enough chicken stock (may be made from 
chicken bouUion cubes) to make V/i cups. Add this into the flour and butter 
with V/z cups cream or undiluted evaporated milk, 1 small chopped onion, 
3 tablespoons chopped pimento or green pepper, lb. Gruyere cheese, lb. 
grated Parmesan cheese, 1 tablespoon mono sodium glumate. Cook stirring 
constantly until sauce is thick and cheese is melted. Add salt, black and red 
pepper to taste. Add mushrooms and 2 7-oz. cans crab meat. Fresh or frozen 
crab meat can be used. Serve on rounds of pie crust. 

Mrs. J. L. Bogle 

FINAN HADDIE 

In double boiler put piece of butter size of egg 
1 pt. cream 

3 lbs. Finan Haddie (Shredded with fork) 
Add 2 hard boiled eggs Yi cup sherry 

Little mustard and pepper Serve on toast. 

3 eggs beaten slightly 

Mrs. E. B. Grover 



BAKED FLOUNDER 

Cut crosswise into servings, rub in thyme, salt and pepper. Let stand for 
awhile, slice onions in bottom of pan. Place fish on onions, pour one can 
tomato paste over, and add chipped bacon. Bake 1 hour 325°. 

Mrs. Sam Wayburn 



44 



SEAFOOD CASSEROLE 

1 medium lobster tail (boil 1 can cream of mushroom soup 

20 minutes in salt water) 1 large onion (par boiled) 

Yz to % lb. crab meat Several bay leaves (optional) 

Yi lb. cooked shrimp Butter, salt and pepper 

Butter casserole. Combine above ingredients, placing all in casserole. Dot with 
butter and few cracker crumbs. Cook for 30 to 40 minutes in preheated oven 
325°. Serve with tossed salad, a green vegetable if desired and rye bread or 
"Brown and Serve Rolls." Mrs. Earl Umstead 

SHAD (BAKED) 

3 lbs. fish 1 cup bread crumbs 

1 small onion (chopped) - 6 tbsp. chopped parsley 

4 tbsp. Worcestershire 1 egg 

6 tbsp. bacon drippings 3 tbsp. meal 

1 cup boiling water Salt and pepper 

Dress and salt fish. Combine bread crumbs, onion and 3 tablespoons parsley, 
2 tablespoons of Worcestershire, egg, teaspoon salt and pepper. Stuff fish with 
this dressing. Place fish in baking pan. Sprinkle fish and baking pan with meal 
and the rest of the parsley, add fat and place in medium oven. Cook with 
increasing heat until meal is well browned, then add boiling water and 
remainder of Worcestershire. Reduce heat slightly, baste frequently and cook 
until done. This is equally good for baking trout. 

Mrs. W. O. Brooks, Jr. 

SALMON LOAF 

1 can salmon 1 cup milk 

1 cup bread or cracker tbsp. lemon juice 
crumbs 1 tbsp. butter 

2 eggs, beaten Salt and pepper 

Flake salmon, mix with other ingredients and bake in an oiled pan for one 
hour in a moderate (350°) oven. Serves 4 to 6. 

Mrs. R. L. Keggereis 

TUNA CASSEROLE 

Cook Yi pound of noodles in boiling salted water until tender. Drain them. 
Flake enough canned tuna fish with a fork to make 1 cupful. Mix the tuna 
with the noodles, and stir in gently I can of mushroom soup. Turn all into 
a greased baking dish, sprinkle with crumbs, and bake at 350° for 40 
minutes. Mrs. H. F,. Hitchings 

SALMON LOAF WITH CHEESE 

2 cups cooked salmon, 3 tbsp. milk 

flaked, (1 tall can) 1 tbsp. melted butter 

V/i cups grated American Yi tsp. salt 

cheese Few grains pepper 

1 egg, well beaten Cracker or breadcrubs 

Combine ingredients, using crumbs enough to obtain stiff mixture. Shape in 
loaf in baking pan. Cover with buttered crumbs and bake at 375 degrees, until 
golden brown (about 30 minutes). Serves 6. 

Mrs. W. H. Carper 



45 



SALMON OR TUNA CASSEROLE 

2 cups cooked broad noodles 1 can grated tuna 

IV2 cups cream sauce 1 tsp. salt 

1 cups grated cheese 3, tsp, chili powder 

1 tbsp. chopped onion 3 tbsp. evaporated milk 

1 can salmon with bone and 1 tbsp. chopped parsley 

skin removed or 
Mix all together and cook about 30 minutes at 350 degrees. 

Mrs. B. F. Russell 

SALMON CAKES 

1 large can salmon may be used) 

lYz teasp. salt 1 tbsp. mayonnaise 

1 teasp. black pepper 1 teasp. chopped parsley 

2 teasp. mustard (parsley flakes may be used) 
1 teasp. Worcestershire sauce cup toasted bread crumbs 
1 yolk of egg (1 whole egg 

Mix all of above ingredients together. Form into 4 large cakes, pressing well. 
Dip into flour, then into beaten eggs and then bread crumbs. Fry rapidly in 
hot greased pan. Serve with potato salad or cole slaw. 

Mrs. Dale Starbuck, Jr. 

TUN A - MUSHROOM CASSEROLE 

1 small can tuna fish 1 can cream of mushroom 

1 medium bag potato chips soup or sauce 

Line bottom of baking dish with potato chips. Break up tuna fish and place 
on this, then pour soup or sauce (undiluted) over the tuna. Bake in slow 
oven until thoroughly heated. Serves 4 to 6). Mrs. B. C. Reavis 



CONSOLIDATED INSURERS, INC 

SOUND MUTUAL INSURANCE 
FOR EVERY NEED 
T. A. DICK, Manager 



BOARD OF DIRECTORS 
E. W. Stalvey W. G. Weems 

Hugh Johnson H. D. Godfrey 

J.D.Lamm W. W. Merriman, Jr. 

W. C. Gibson J. W. Branham 

T. E. WilHamson 

405 W. Peace Street Tel. 4-3461 



46 



VEGETABLE 

and 
CASSEROLE 
DISHES 




FRENCH FRIED EGGPLANT 

Cut eggplant into 14 in. cubes. Soak 15 minutes in strong salt water with 1 teasp. 
of vinegar added. Drain cubes thoroughly. Roll in flour. Brown in deep fat. 
Allow to drain on brown paper and serve hot. Mrs. J. S. Wells 

GLAZED CARROTS 

Steam carrots until tender. Add lump of butter and 1 tablespoon of orange 
marmalade. Serve at once. Mrs. W. O. Brooks, Jr. 

SCALLOPED EGGPLANT 

1 medium eggplant (firm) V2 medium green pepper 

2 level tablesp. butter 1 small onion 
^ teasp. salt ^/^ cup milk 

6 soda crackers cheese or bread crumbs 

2 slices pimento 

Peel eggplant and cut in pieces about the size of a small potato. Put in stewing 
pan and add cup of water and teasp. of salt. Boil about 10 minutes or until 
tender, drain. Add butter, teasp. salt and black pepper to taste. Crush soda 
crackers and add. Add the rest of the ingredients and stir well. Pour in greased 
casserole and cover with grated cheese or bread crumbs. Cook in 350 degree 
oven until slightly firm, but not dry. Mrs. Howell DeBerry, Jr. 

SCALLOPED POTATOES 

Grease a lYz quart Casserole with fat or butter. Heat oven to 400° F. Heat 2" 
water in double boiler bottom, also heat 1" water in covered sauce pot. Prepare 
lYz cups thinly sliced peeled onions, ^Yi cups sliced potatoes. Melt 3 tablespoons 
butter or margarine in double boiler top: stir in 7 teaspoons flour, 1 teaspoon 
salt, Ys teaspoon each pepper and paprika. Next stir 1 % cups milk into mixture, 
stirring constantly until smooth and thickened. Now to boiling water in sauce 
pot, add 2 teaspoons salt, the onions and drained potatoes. Boil these, covered 
5 minutes. After these have cooked, drain. Arrange Y3 of the potatoes and onions 
in greased casserole. Sprinkle one tablespoon parsely on potatoes and pour on 
Y3 sauce. Then add another Y3 potatoes and onions, rest of parsley and Yz 
remaining sauce. Now arrange rest of potatoes on top and pour on rest of sauce. 
Bake for 35 minutes or until tender and brown. 

Mrs. Dow Pender, Jr. 

47 



EGG PLANT FRITTERS 

1 medium size egg plant, waffle batter (1 cup flour). 
Boil egg plant slices until tender. Drain and mash to a pulp. Add to waffle 
batter and drop by teaspoon into hot deep fat, cook until golden brown and 
drain on absorbent paper. Serve hot. Mrs. John O. Evans 

CORN FRITTERS 

1 cup water 1 cup flour 
14 teasp. salt 3 eggs 

y2 teasp. sugar 2 cups creamed corn 

2 tablesp. butter 

To make the batter, boil the cup of water, putting into it the salt, sugar and 
butter. Then work in the flour, stirring until you have a dry, smooth paste. Now 
take the mixture off the fire, cool slightly and add the eggs one at a time, mix- 
ing thoroughly. Mix in the corn. The dough should be fried in moderately hot 
(leep fat. Drop into the fat by spoonfuls and fry until fritters are golden brown. 

Mrs. Richard G. Evans 



BAKED CARROT RING 

2 bunchs carrots (scraped) 
Cook until well done; and all water dried. Cream like potatoes. Add cream, 
butter, salt and pepper. Add 1 small grated onion, yolks of 2 eggs beaten. Fold 
in whites of 2 eggs (well beaten) . Butter ring mold, put in mixture, place ring 
in pan of water. Cover and bake in oven 30 minutes at 350°. 

Mrs. Harold Eckert 



BAKED BEANS 

4 cups navy beans 1 tablesp. salt 

Yi lb. salt pork ^ teasp. pepper 

1 cup molasses 3 cups boiling water (from 

1 teasp. dry mustard simmered beans) 

Wash beans; pick over; soak 3 hrs. in boiling water to cover. Cover, bring to 
boil in same water (to preserve minerals and vitamins) adding extra water if 
needed to cover well; skim; cook slowly imtil tender — about 50 min. Drain, 
reserving water. Turn beans into bean pot or 3 qt. casserole. Scrape pork rind 
until white, score top by cutting down about 1 in. and bury in beans with rind 
exposed. Mix remaining ingredients and pour over beans. Cover; bake in slow 
oven (325° F.) 3^/^ hours, or until tender, uncovering during baking. 12 servings. 

Mrs. A. B. Wester 



BOSTON BAKED BEANS 

2 cups pea beans /4 teaspoon mustard 

lb. salt pork cup brown sugar 

2 teaspoons salt teaspoon pepper 

Y2 teaspoon baking soda 
Pick over beans carefully. Wash and soak in cold water over night. In the morn- 
ing, drain, cover with fresh cold water, add soda and parboil until tender. Drain 
again and blanche with cold water. Put the beans in bean pots and bury the 
pork in these. Put salt, pepper, sugar and mustard in bowl. Mix well and add 
1 cup boiling water. Pour over beans, add enough boiling water to cover. Bake 
6 to 7 hours in a very slow oven. 

Mrs. L. B. Crosby 

48 



OVEN ROAST POTATOES 

Peel potatoes, cut in 1 inch blocks. Spread flat in biscuit pan, brush with melted 
butter, bake until done. W. W. Baletine (Balentine's Restaurant) 



CREAMED TURNIPS AND ONIONS 



Mrs. Howard Brown 
SPANISH EGGPLANT 



2 green peppers, cut fine 

2 medium eggplants, pared and cut in small pieces 

2 tbsp. oil 

6 ripe tomatoes or No. 2 can solid pack tomatoes 

3 tsp. salt 
1 tsp. paprika 



Brown eggplant and green peppers in oil. Add tomatoes and seasoning. Con- 
tinue cooking until eggplant is tender (about 20 minutes). Serves 6. 

Mrs. Roy H. Lane 



BAGWELL & BAGWELL 

ALL FORMS OF INSURANCE 



FIVE POINTS PHARMACY 

"Next to Colony Theatre" 




Telephone 6667 



300 S. Salisbury St. 



Raleigh, N. C. 



1620 Glenwood Ave. 



Phone 2-4644 



49 



ANY RECIPE IS 

BETTER 
WHEN COOKED 



ELEmiCALLY! 




(CAROLINA POWER & LIGHT COMPANY) 



ORANGE SWEET POTATOES 



% cup firmly packed brown sugar 1 cup membrane-free orange 
V4 cup seedless raisins sections 
^ 8 teaspoon salt !4 cup orange juice 

2 pounds sweet potatoes 2 tablespoons butter or margarine 

Mix together sugar, raisins, and salt. Pare and cut sweet potatoes in %-inch 
lengthwise slices. Place alternate layers of potatoes, orange sections and sugar 
mixture in greased IVz-quart casserole. Pour in orange juice. Dot with butter. 
Cover. Bake in oven at 325 °F for VA hours. Makes 6 servings. 

Mrs. Howard Brown 



BROCCOLI AND ONION CASSEROLE 

Cook 2 packages frozen or fresh broccoli until barely tender. Drain out all water, 
also drain water from 2 cans tiny whole onions. Put layer of broccoli in oiled 
casserole, then layer of onions and repeat until used. Cover with 1 can mushroom 
soup. Sprinkle over buttered bread crumbs or crushed ritz crackers. Bake 20 to 
25 minutes at 350°. 

Mrs. John A. Park 



MEXICAN CHEVELLE SCALLOP 

2 cups stale bread crumbs Chevellc 

2 cups whole milk 1 teasp. Worcestershire sauce 

2 tablesp. butter 1 teasp. salt 

1/2 pound pkg. Shcfford 3 eggs slightly beaten 

Soak bread in milk for 10 min. Melt butter in pan. Add grated chevellc (save 
a little to sprinkle on top). Heat slowly until it melts. Add bread, mixture and 
cook, stirring constantly until slightly thickened. Mix beaten eggs, Worcester- 
shire sauce and salt. Add to thickened mixture. Heat. Transfer to casserole and 
sprinkle with chevellc. Bake in slow over 325° for 20 minutes. Served with hot 
chili sauce. 

Mrs. Ruby Meyers 



CAULIFLOWER AU GRATIN 

1 qt. cauliflower 1 1/2 cups cream sauce 

cup grated cheese bread crumbs 

Cook cauliflower in salted water until tender, drain and season with melted 
butter. Mix cheese and cream sauce and pour over cauliflower. Place in buttered 
baking dish, cover with toasted bread crumbs and bake in hot oven. Brussels 
sprouts or cabbage can be used in place of cauliflower if preferred. 

Mrs. W. O. Brooks, Jr. 



SPINACH CASSEROLE 

1 chopped onion — or more to taste, fry in butter. Add 1 tablesp. flour, blend, 
then add % cup milk. Add 1 pkg. cheese (Velveeta; etc.), chopped. Barely sim- 
mer, until cheese is melted. Pour over prepared and drained spinach. Add bread 
crumbs. Heat in oven 20 minutes. 

Mrs. Powell G. Fox 



51 



SPINACH OR BROCCOLI SOUFFLE 

1 box frozen spinach or broccoli cooked until tender with 1 teaspoon salt and 
1 granted onion. 

Mix 1 can mushroom soup and cup milk 

Mix y2 can soup and 3 egg yolks (well beaten) with cooked vegetable. 
Fold in well beaten egg whites. Pour into well buttered baking dish allowing 
space for rising. Sprinkle cheese over top, a few sliced roasted almonds may be 
added to this mixture if desired or scattered on top. Bake in pan of hot water 
in moderate oven 50 to 60 minutes. Serve with J/^ can of mushroom soup mixture. 

Mrs. H. H. Moore 



CORN PUDDING 

1 can cream style corn salt and pepper (small amt.) 

4 eggs butter the size of an egg 

1 pt. milk 2 tablespoon flour 
1/2 cup sugar 

Beat eggs, sugar, flour, salt and pepper. Add milk, butter and corn. Cook 40 or 
45 minutes in oven 350°. If not done in the middle, stir just a little from the 
side of the pan. Mrs. R. L. Hinton 

LIMAS IMPERIAL 

2 cups dried limas 4 strips bacon or ^ cup bacon 
1 qt. water drippings 

1 medium onion, sliced 1 can tomato soup (condensed) 

teasp. pepper ^ cup vinegar 

3 teasp. salt 1^/2 cups bean liquor 

1 teasp. Worcestershire sauce 1 teasp. (prepared mustard) 

Wash and soak beans overnight, drain. Add 1 quart of water, 2 teasp. salt; bring 
to boil, simmer 45 minutes or until beans are soft. Drain, reserving liquor, and 
place in 1 quart casserole. Add remaining salt to soup with vinegar, bean 
liquor, mustard, pepper, and Worcestershire sauce; simmer together 5 minutes. 
Pour over beans. Top with bacon or add drippings, and bake at 450 degrees for 
^5 minutes. Mrs. W. H. Carper 

ASPARAGUS SUPREME 

1 can asparagus ^ cup chopped pimento 

1 can cream mushroom soup 1 cup grated cheese (Amei- 

Yi cup blanched, chopped ican) 
almonds 

Make Yi recipe white sauce, heat, add mushroom soup, grated cheese, almonds, 
pimento. Now alternate layers of asparagus and sauce in casserole dish, topping 
with buttered bread crumbs or cracker crumbs. Bake in moderate oven until 
done. Mrs. John E. Treadwcll 



F L Y T H E 

SALES & SERVICE 
224 S. Salisbury St Phone 5097 



52 



NEW ENGLAND SUCCOTASH 

1 cups cooked corn, whole cup light cream 

or kernel 2 tablesp. diced salt pork 

1 cups cooked lima beans Salt and pepper 

Add cooked lima beans to corn, mix and season with salt and pepper. Parboil 
diced salt pork, drain and saute until golden brown. Add the pork to the corn 
and lima beans. Simmer five minutes and serve hot. 

Mrs. Stanley B. Allen 

EGG RING 

6 eggs (not beaten too much) salt and pepper to taste 

2 cups milk 

Bake in ring mold — in pan of water for about 35 min. Serve creamed mushrooms 
in center. Mrs. E, B. Grover 

SCALLOPED POTATOES 

4 cups thin sliced potatoes tsp. pepper 

^4 cup thin sliced onion 2 tbsp. butter or margarine 

2 tbsp. flour 1 cups milk 

1 tsp. salt 

Place halt of the potatoes in greased casserole. Sprinkle half of flour mixture 
(salt, pepper and flour) evenly over potatoes. Top with half the onions and 
dot with butter. Add remaining potatoes, flour, onion, dot with butter, pour 
milk (room temperature) over potatoes. Cover and bake about 30 minutes. 
Remove cover, continue baking about 45 minutes or until potatoes are tender 
and lightly brown. Mrs. Roy H. Lane 



D. A. SUTTON STONE CO. 

Stone and Masonry Contractor 

PHONE 3-9535 
1725 Nottingham Rd. Raleigh, N. C. 

BASS GMC SALES & SERVICE 

GMC TRUCKS 
Telephone 3-3622 
1 002 S. Saunders St. Raleigh, N. C. 



53 



CREAMED PEAS IN ONION CUPS 

1. Cook for 30 minutes: 6 medium onions, Yi tsp. salt, 4 cups boiling water. 

2. Drain. Scoop out centers to form cups. 

3. Melt in double boiler: 1 tablespoon butter 

4. Blend in: 1 tbsp. flour, Yi tsp. salt, pepper. 

5. Stir in slowly: Yi cup milk, Yi cup liquid off peas. 
Cook for 10 minutes stirring frequently. 

6. Add: 2 cups peas (drained) 

7. Put in onion cups 

8. Place in baking pan and bake in moderate oven 350° F for 20 minutes, or 
until onions have browned lightly. 

Mrs. W. O. Brooks, Jr. 

PEAS AND MUSHROOMS ROYAL 

4 slices bacon, chopped 1 tablesp. flour 

2 tablesp. finely chopped onion Yi teasp. salt and pepper 

1 Yi cups broiled mushrooms, 1 cup whole milk 

sliced 2 cups garden peas 

Fry bacon, remove, add onions and mushrooms. Cook until onion is golden. Stir 
in flour and seasoning. Gradually add milk. Cook until smooth and thick, stir- 
ring constantly. Add peas and chopped bacon. Serve hot in patty shell or toast 
cups. 

Mrs. J. L. Bogle 

TOMATO PUDDING 

1 No. 2 can tomatoes cup boiling water 

1 cup brown sugar 3 cups white bread crumbs 

1 teasp. salt Yi cup melted butter 

Add brown sugar and salt to tomatoes and stir well. Add boiling water and let 
cook, about 5 min. Cut bread into small cubes and put in a medium size casse- 
role. Pour melted butter over cubes, stir, then add boiling tomato mixture and 
stir again. Bake at 375 degrees for about 50 min. 

Mrs. A. W. George 

BAKED SQUASH 

2 lbs. squash 2 eggs (beaten) 
1 tablesp. flour milk 

pinch sugar 2 chopped onions 

Cook squash and onions together until tender. Mash and add flour, sugar, salt, 
pepper and beaten eggs. Cover with enough milk to moisten well. Sprinkle 
cracker crumbs on top and dot with butter. Bake until set. 

Mrs. W. R. Trull 

SWEET POTATOES WITH MARSHMALLOWS 

4 medium size potatoes 1 cup sugar 

butter size of egg 1 teasp. baking powder 

Vi cups sweet milk cinnamon 

Boil and mash potatoes. Mix other ingredients. Put in baking dish in oven. 
When nearly done place marshmallows on top and return to oven to brown. 

Mrs. Fred W. Habcl 



54 




Cameron Village 
Spo rtswea r Mate r n i ty 

Lingelie 



Raleigh, N.C. 
1 6 W. Hargett St. — Phone 2-2905 
Cameron Vi I lage — Phone 3-385 1 



Mam' Selle Millinery Salon 

Personalized Service 

Mrs. Sally T. Holding, Owner 
Cameron Village Phone 3-3132 




Interiors by Van 
J. VAN LANDINGHAM - RITCHIE LEWIS 
DECORATORS 
(at five points) 
2002 Fairview Road Tel. 7164 



FIRE CHIEF 

AND 

SKY CHIEF 
GASOLINE 



nu mm dealers 



C. B. "Bill" HAYNES 
1641 Glenwood Ave. Phone 3-1300 

JOHNSON AND MULLEN 
520 St. Mary's St. Phone 3-5177 

HUGH CORZINE 
Cor. Morgan & West Sts. Phone 3-28 1 1 

R. C. HAWKINS 
Whitaker Mill & Wake Forest Rds. Phone 9373 

NEIL ST. LAWRENCE 
Cor. Hillsboro St. & Dixie Trail Phone 2-2157 

T. A. MEDLIN 
Cor. Edenton & Person Sts. Phone 3-491 3 

W. M. "Barney" JOYNER 
Cor. McDowell & Carbarrus Sts. Phone 3-6219 



J. C. HOLLAND 
60 1 Fayettevi I le St. Phone 3-2047 




RICE, SPAGHETTI, 
MACARONI 
AND NOODLES 



MUSHROOM AND CHINESE NOODLE DINNER 

^3 cup milk % cup small peas 

1 can mushroom soup 4 hard boiled eggs sliced 

1 can mushrooms (optional) |/2 lb. snappy cheese (cut 

^ cup finely chopped pimentos in cubes) 

Heat but do not boil. Acid eggs and cheese last. Do not let cheese melt 

pletely. Serve over crisp oven hot Chinese Noodles. 

Mrs. R. E. Woodcock 



SPANISH RICE 



cup cheese, cut into s 
pieces 
2 tablesp. butter 
2 teasp. salt 
dash of cayenne 



73 cup raw rice 

2 cups canned tomatoes 
1 cup hot water 

3 tablesp. chopped onion 
1 tablesp. chopped green pepper 

1 ingredients in an oiled baking dish. Bake slowly (250-350° F.) uncovered 
1 hour or until rice is soft. Stir occassionally as needed. Chopped celery 



Mix a 
about 

may be added if desired. 6 servings. 



mall 



Mrs. J. S. D. Nels 



PIMENTO RICE 

Take a fork and mix lightly 1 can drained pimento, chopped with 5 cups hot, 
cooked rice. Arrange on a platter and served covered with chicken and sauce. 

Mrs. J. L. Bogle 

FLUFFY RICE 

1 cup rice 1 Yi teasp. salt 

cups boiling water 

Do not wash rice. Toast rice in shallow pan in oven 375 degrees until slightly 
brown. Place in casserole, add salt and water. Cover. Bake 350 degrees for 30 
minutes. Do not peek. Mrs. W. B. Caviness 

RICE CASSEROLE 

Cook unwashed rice, put in casserole, add tomatoes, from which some of the 
juice has been drained. Add canned okra, chopped onion and 
crisp bacon. Put in oven and heat until seasonings are cooked, 

Mrs. John O. Evan 

58 



several pieces of 



ITALIAN SPAGHETTI 

1 tablesp, shortening 4 small cans tomato saiicc 

1 large onion 1 cup water 

1^4 lbs. ground bce£ black pepper 

114 teasp. salt 10 drops Tabasco sauce 

pod green pepper 1 tablesp. Worcestershire 

teasp. garlic salt 1 tbsp. sugar 

14 bottle olives (2 oz. size) 
Brown chopped onion in shortening. Add salted ground beef and green pepper. 
Brown for 10 minutes on medium heat. Add all other ingredients and cook for 
1 or 2 minutes under 15 lbs. pressure in your pressure cooker. Remove from heat 
and let pressure go down gradually. One, 8 oz. box of spaghetti (long and 
thin) will serve about 6 people. Mrs. C. E. Abernethy 

ITALIAN SPAGHETTI 

1 lb. ground beef 1 can tomatoes water 

2 teasp. oil (olive or Wesson) 1 can tomato paste 
several buds garlic 1 teasp. allspice (heaping) 
2 onions '/2 green pepper chopped 
1 can tomatoes 

Heat oil in frying pan, brown onions. Add meat and cook thoroughlv. hi a 
sauce pan, put tomatoes, water, tomato paste, chopped garlic, all spice, and 
green pepper. Let simmer l'/4 hours. Add to meat and simmer 2 hours. Sei-ves 
four over cooked spaghetti. 

Mrs. John R. Bourne 

MACARONI -CHEESE 

1 cups elbow macaroni 1 Yi tablesp. pimento (optional) 

cup butter (oleo) 1 teasp. salt 

Yi pound American cheese Y?, teasp. pepper 

(cubed) Yi teasp. paprika 

1 Yi tablesp. onion (chopped 2 eggs — well beaten mixed with 

fine) 2 cups milk (gradually) 

1 Yi tablesp. parsley 

Cook macaroni in boiling salted water 15 minutes. Drain and pour cold water 
thru it. Put in buttered baking dish and add remaining ingredients. Mix well. 
Bake uncovered at 350 degrees for 50 minutes. 

Mrs. Thomas B. Wilson 



CAI^tTtRIA 



59 



MACARONI SOUFFLE 

Cook: 11/2 cups creamettes — salt 
Add and mix: 

2 cups soft bread crumbs 1 cup grated sharp cheese 

2 cups cream or condensed milk 5^ cup pimento (cut up) 

salt 1 onion, grated 

cup melted butter or margarine 6 egg yolks 

Fold in beaten egg whites last. Bake in well greased mold placed in pan of hot 
water in moderate oven for 60 minutes. Mrs. H. H. Moore 

BAKED CHEESE DISH 

4 slices bread ^ teasp. paprika 

2 tablesp. butter 1 cups milk 
1 teasp. prepared mustard Yi lb. cheese 

3 eggs 4 slices bacon 

1 teasp. salt 

Mix the mustard and butter and spread on the bread. Cut the bread in pieces to 
fit a greased baking dish. Grate cheese and sprinkle over bread. Beat the eggs 
and add salt, paprika and milk and pour this mixture over the bread. Cut the 
bacon in 2" pieces and lay on top. Bake 30 minutes in moderate oven 350°, 

Mrs. W. O. Brooks, Jr. 

CHEESE SOUFFLE 

Add: 3 tablespoons minute Tapioca to 1 cup milk, pinch of salt, scald for 5 
minutes. Add 1 cup grated cheese, stir until melted. Let cool slightly. Add 3 
egg yolks, well beaten. Add 3 egg whites, well beaten. Bake in well greased 
dish in moderate oven for 50 minutes, Mrs. H. H. Moore 

CHEESE PUFF 

8 slices bread ^ teasp. salt 

6 oz. cheese teasp. pepper 

2 cups milk Yi teasp. paprika 

3 eggs 

Trim crusts from bread and slice in half diagonally. Arrange in shallow ungreased 
casserole in the form of a pin wheel. Cover bread with cheese sliced about ^ 
in. thick. Top with remaining bread, like first layer. Beat eggs slightly with 
rotary beater, add pepper, salt, paprika, and milk — beat well. Pour over bread 
and cheese. Let stand 2 hrs. Bake at 350° for 1 hr. or until puffed and golden 
brown. Serve at once. Mrs. John A Park 



HALIFAX STREET GROCERY 

601 Halifax Street 
CHOICE MEATS — QUALITY GROCERIES 

Fresh Fruits and Vegetables 
Raleigh, N. C. 



60 



When you need Tire or 
Battery Service 

Please Call 

TIRE DISTRIBUTORS, Inc. 

3811 Hillsboro St. - Raleigh, N. C. 
PHONE 7545 

Hood Tires - Goodrich Batteries 
Hawkinson Tire Treading 




SALADS 



ALMOND - PINEAPPLE SALAD 

Drain 3 large cans of crushed pineapple in a colander for two hours. At the end 
of this time, blend 3 packages of cream cheese with one-half cup of the juice 
drained from the pineapple. Heat the remaining juice to boiling and mix with 
3 packages of lime jello. Add this to the cream cheese mixture. Let cool but 
not set. Add the drained pineapple, 3 cups of coarsely chopped, blanched al- 
monds, and 4 teaspoons of lemon juice. Mix well, and pour into two large jello 
molds. Serves 30. 

Mrs. W. Kerr Scott 



FROZEN FRUIT SALAD 

can crushed pineapple ^/^ cup chopped pecans 



1 small 
(drain) 

1 small bottle maraschino cher- 
ries (cut up) 
10 marshmallows (cut up) 
Fokl all together. Fill 8 or 10 individual molds and chill or freeze. Serve on lettuce 
with mayonnaise which has been thinned down with cream or whipped cream. 

Mrs. H. H. Moore 



^2 pirit whipped cream, beaten 
stiff 

cup mayonnaise 



LIME JELLO SALAD 

1 pkg. cream cheese 2 tablesp. sugar 

1 pkg. lime jello cup toasted nuts 

1 small can pineapple juice 1 small can pineapple 

Cream cheese and jello; add hot juice with sugar. Cool; when slightly thick add 
nuts and pineapple. Neta Brogdon 

JELLO SALAD 

1 pkg. lemon jello 1 small can crushed pineapple 

1 % cups liquid (including 1 cup celery chopped 

strained pineapple juice) cup nuts chopped 

2 or 3 grated carrots 2 tablesp. lemon juice 

Mix jello with hot liquid and chill until set. Add all ingredients and chill until 
firm. 

Mrs. S. B. Gaskill 



62 



CRANBERRY SALAD (raw) 

1 lb. cranberries, washed and 2 oranges, washed, seeded and 

ground ground 

2 cups sugar 

Let set several hours or over night — 

1 box Knox gelatine (4 envelopes) , mix with 1 cup cold water. 
2 cups boiling water Add 2 cups chopped nuts 

2 cups diced celery 1 No. 2 can crushed pineapple 
Then add the cranberry-orange mixture and let set over night. Cut in squares 
and serve on lettuce with mayonnaise. Mrs. B. F. Russell 

HEALTH SALAD 

2 tablesp. gelatine (unflavored) 1 medium onion 

^ cup cold water J4 g^^een pepper 

1 cup boiling water 1 cup mayonnaise 

2 tablespoon lemon juice 3 cups chopped raw vegetables 

cup sugar (cabbage, carrots, celery) 

1 teasp. salt % cup nuts 

cup vinegar 

Mix together and pour into individual molds or one big mold. Serves about 12. 

Mrs. R. L. Hinton 

CONGEALED SHRIMP SALAD 

1 small can shrimp |/2 cup water 

1 cup finely cut celery i/4 cup mayonnaise 

1 pt. can tomato juice 1 tablesp. Worcestershire sauce 

2 tablesp. gelatine 1 tablesp. scraped onion 

salt to taste 

Soak gelatine in water. Heat tomato juice and stir in gelatine. Add other in- 
gredients and pour into ring mold. Set in refrigerator to congeal about 2 hours. 

Mrs. Edward Cannon 

CRYSTALLIZED APPLES 

1 cup water 8 medium delicious apples 

1^4 cups sugar 1 orange sliced thin 

Use a pan large enough to fit all apples on the bottom. Peel and core apples and 
drop into rapidly boiling syrup of the sugar and water and orange slices. Let boil 
for 30 minutes with syrup coming up over apples. Watch that it does not stick 
at the last. Serve cold as salad dessert or with meat during meal. 

Mrs. Dave Griffis 



Give your SALADS New Zest and Taste Appeal 

Serve Them With 

MELVILLE SOUR CREAM 
and COTTAGE CHEESE 

For Home Delivery Phone 2-0351 



63 



SALMON SALAD 

1 lb. can salmon eggs 

head of lettuce mayonnaise 

celery ketchup 
Drain salmon and reserve liquid. Remove skin and bones from salmon. Break 
into small pieces. Shred lettuce and place on serving plate. Sprinkle 14 cup chop- 
ped celery over lettuce. Hard-cook 3 eggs and slice. Place egg slices over celery. 
Combine cup mayonnaise, 1 tablespoon ketchup and salmon liquid. Mix 
lightly with salmon. Pile over egg slices. Garnish with gherkins, dill pickes, and 
olives as desired. Mrs. H. E. Hitchings 

AVOCADO SALAD 

Cut large avocado length wise in halves and chill. Scoop out slightly large hole 
left by stone. Stuff with cheese filling. Put halves together, wrap in wax paper. 
Chill 30 minutes. Cut in ring and serve on lettuce. Filling — Cream cheese, nuts 
and onion juice. Mrs. T. L, Copley 

GUACAMOLA SALAD 

(from South America) 
Mash a well-ripened avocado to a pulp and season with: 

juice of y2 lemon 1 teaspoon mustard 

2 heaping tablesp. mayonnaise ^/^ teasp garlic salt 
few drops Worcestershire sauce Yi teasp sugar 
few drops tabasco 

Add more mayonnaise if not fluffy enough and increase quantity of seasonings 
if desired. Mix well and serve on lettuce cup or place on a slice of tomato and 
then on lettuce. Sprinkle with paprika for decoration. 

Mrs. J. E. Upham 

STUFFED LETTUCE 

1 head lettuce 1 tablesp. chives 

Yz lb. blue cheese 1 whole pimento 

1 3 oz. pkg. cream cheese French dressing 

2 tablesp. milk 

Hollow out center or heart of lettuce leaving 1 " shell of green. Fill hollow with 
this filling. Beat cheese and milk together until smooth. Add chopped chives 
and pimento. (Grated onion may be added). Chill for two hours. Cut head in 
crosswise slices about % inches thick and serve with French dressing. 

Mrs. J. L. Bogle 



JOHNSON PHARMACY 

Prescriptions a Specialty 

Prompt Delivery 
Tel. 3-4821 2519 Foirview Rd. 



64 



CRANBERRY SALAD 

2 cups ground cranberries 2 pkgs. lemon gelatin 

(1 lb.) cup cold water 

2 cups sugar 3 cups hot water 

2 oranges (juice) 1 cup diced celery 

1 orange rind grated 1 cup broken nut meat 
Grind berries in food chopper (fine). Add orange juice, rind and sugar. Let 
stand. Soak gelatin in cold water. Dissolve in hot water and let stand until 
partially set. Add berries, nuts and celery. Pour in oiled molds. 

Mrs. F. B. Hall 

BUTTERFLY SALAD 

Chill a pound can of jellied cranberry sauce, open one end, then punch hole in 
the other end, slide out. Cut into slices ^4 inch thick, then again in half. For 
each serving place 2 half slices of pineapple on lettuce leaf. Top with 2 cranberry 
slices, butterfly fashion, a spoonful of cottage cheese in center. Serve with favor- 
ite salad dressing. Mrs. F. P. Barnes 

GRAPEFRUIT SALAD 

2 grapefruit large halved long way, scoop out pulp and juice 

2 pkgs. lemon jello Stir in 3^ cup pulp and juice 

% cup boiling water 
Congeal in grapefruit halves. Cut in quarters and serve on lettuce with following 
dressing: 

1 tablesp. flour juice 1 lemon 

1/6 cup sugar c"p pineapple juice 

1 egg yolk (well beaten) Cook in double boiler until 

thick 

While hot add 4 marshmalows. When cool add pint whipped cream and Yi 
cup nuts. Mrs. Randal Etheridge 

CAULIFLOWER SALAD 

Soak cauliflower in salt water, cut flowerets into thin slivers. Add generous 
amount of thinly sliced onion rings, and stuffed olives. Marinate with sharp 
French Dressing and serve on cold lettuce. Mrs. John O. Evans 

SHRIMP SALAD 

1 cup shrimp (cooked) 1 teasp. grated onion 

% cup celery (diced) 1 envelope Knox gelatin 

1 can pimento (medium size) % cup mayonnaise 

2 hard boiled eggs juice of 1 lemon 

Soak gelatin in two tablespoons cold water. Dissolve over boiling water. Add 
lemon juice. Salt to taste. Pour this over other ingredients. Let stand until cold 
and firm. Preferably over nite. Mrs. F. B. Hall 

CHERRY AND ORANGE SALAD 

Soak 1 Yi envelopes Knox plain gelatin in 1 cup fresh or frozen orange juice. Boil 
juice from 1 can of black cherries with 1 cup sugar, add gelatin and orange 
juice and cherries cut in half. When partly congealed add % cup blanched 
almonds cut into about eighths. Put in individual molds. 

Mrs. John A. Park 

65 



CHOPPED LETTUCE SALAD 

Mix: 

2 tablesp. vinegar ^ teasp. of savory 

1 tablesp. capers and a little of a sprinkling of garlic salt 
the juice 

Add To: 6 tablesp. of olive oil, 2 small packages of blue cheese — chilled and 
crumbled. 

Toss With: % head of chopped lettuce 

Mrs. Geo. D. Richardson 

CELERY CABBAGE SLAW 

1 celery cabbage. Shred and put in ice water to crisp. Drain and dry cabbage 

thoroughly. Add other vegetables. 

cup chopped celery ^4 ^^P chopped green pepper 

cup chopped pimento 1 teasp. chopped onion 

Mix boiled salad dressing with above to desired consistency. 

Mrs. D. M. Chesson 

WILTED LETTUCE 

2 slices bacon. Cut up and fry. 1 egg well beaten 
Add to bacon and cook: 2 tablesp. sugar 
Yi cup vinegar Yi teasp. salt 

Yz cup water onion minced 

I head of lettuce, broken up. Pour mixture over lettuce. 

FROZEN GRAPE SALAD 

A luscious treat you can make the day before. 

2 3-oz. pkgs. cream cheese apple drained 

2 tablesp. mayonnaise 1 cup heavy cream, whipped 

2 tablesp. pineapple syrup 2 cups Tokay grapes, haved 
24 marshmallows, quartered and seeded 

1 No. 2 can {2Yi cups) pine- 
Soften the cream cheese; blend with mayonnaise. Beat in the pineapple syrup. 
Add marshmallows and drained pineapple bits. Fold in whipped cream and 
halved grapes. Pour into a 1-qt. refrigerator tray. Freeze until firm. Cut in 
squares. Makes 8 to 12 servings. Mrs. Ralph E. Woodcock 

FROZEN SALAD 

1 10^^ P^g- marshmallows 1 pt. cream 

1 large can pineapple squeezed 1 cup chopped almonds 

dry 3 tablesp. flour 

1 bottle cherries 3 tablesp. sugar 

3 eggs 3 tablesp. vinegar 

Make sauce of sugar, flour and vinegar. Beat eggs until frothy, and make as 
for boiled custard, using pineapple juice. (I use cherry juice also.) Cook until 
thick and smooth. Cool and stir in chopped marshmallows, pineapple and cut 
cherries — drained, add chopped almonds. It is better to prepare this part and let 
stand over night in cool place. When ready to freeze add 1 pint whipped cream 
sweetened to taste, also pinch of salt. Line freezing tray with oiled paper, the 
salad will slip out of tray in a loaf and slice easily when ready to serve. Serve 
with cheese crackers. Mrs. Ralph Stephens 



66 



PINEAPPLE CARROT SALAD 

1 pkg. lemon gelatine 1 cup finely grated carrot 

1 small can crushed pineapple 

Dissolve gelatine as directed adding pineapple and carrots when cool. Different 
flavors of gelatine can be used according to taste or color scheme. 

Mrs. B. C. Reavis 

CRANBERRY SALAD (Frozen) 

2 cans sauce (no whole berries) small bottles of cherries (red 
6 tablesp. lemon juice — put in and green) 

tray and let freeze */2 cup mayonnaise — nuts as 

lA pint cream whipped desired 
very scant cup sugar and 2 
Mix together and put on top of layer above and let freeze. 

Mrs. A. H. Veazcy 

CRANBERRY SALAD 

2 cups of raw cranberries 1 pkg. lemon jcllo 

Yi large orange 1 cup boiling water 

1 cup sugar 

Grind cranberries and orange in food chopper. Add sugar and let stand 1 hour. 
Dissolve jello in 1 cup boiling water and add to cranberry mixture. Let congeal. 
Very good with meats. 

Mrs. W. O. Brooks, Jr. 

PINEAPPLE, DATE AND CHEESE SALAD 

lYi tablesp. gelatine 1 cup crushed pineapple 

^4 cup cold water (drained from juice) 

2 tablesp. lemon juice 2 pkgs. cream cheese 

1 cup chopped dates Yi cup mayonnaise 

1/2 cup evaporated milk |/2 cup cream, whipped 

watercress fresh fruit sections 

Soften gelatine in cold water. Heat pineapple juice to boiling. Pour over gelatine. 
Add fruit juice. When mixture begins to stiffen, beat in rest ingredients. Fold 
in cream last. Let stand hour before placing in mold to keep dates from going 
to bottom. Place in refrigerator over night. Unmold on watercress. Fill center 
with sections of grapefruit and orange. A ring mold is recommended for this 
salad, but any large salad mold may be used. 

Mrs. C. C. Lupton 

TOMATO ASPIC 

2 can tomatoes 1 tablesp. salt 
handful celery tops 20 whole cloves 

5 medium onions, sliced 2 tablesp. gelatine 

2 teasp. dry mustard /4 '^"P ^^^^ water 

1 Yi tablesp. sugar 

Mix tomatoes with celery, onions, mustard, sugar, and seasonings. Let mixture 
come to a boil, and simmer 15 minutes. Strain into bowl, mashing all juice out. 
Dissolve gelatine in cold water, and add to hot juice. Pour into molds. 

Mrs. Wiley M. Pickens 



67 



TOMATO ASPIC 

1 tablcsp. gelatine 1 No. 2 can tomatoes or 

/4 cup cold water 1 can of cream of tomato soup 

1 stalk celery 1 tablesp. of 



sugar 



2 tablesp. of vinegar % teasp. salt 
Soak gelatine in cold water, boil tomatoes and celery together 5 minutes and 
strain. There should be IX cups of juice. Pour hot juice over gelatine. Stir until 
dissolved, add vinegar, sugar and salt, pour into individual molds or a muffin 
tin. Chill in refrigerator, remove from molds by lossening edges with knife 
dipped in hot water. Serve on crisp lettuce leaf with mayonnaise. Serves 8. 

Mrs. Olga Charlton 

TOMATO ASPIC SALAD 

Yi cup hot water 3 carrots (chopped fine or 

1 envelope gelatine (dissolved grated) 

in the lA cup of water) 4 stalks celery (chopped fine) 

1 can tomato soup salt and pepper 

1 small bottle stuffed olives 4 tablesj 

(sliced) 2 tablcsp. 

Put in mold and place in refrigerator. 

Mrs. H. H. Moore 

24 HOUR SALAD 

4 envelopes unflavorcd gelatine 4^/^ cups boiling water 

1 cup cold water 4 cups shredded cabbage 

Yz cup vinegar 3 cups diced canned pineapple 

3 teasp. salt Yi cup slivered green pepper 

4 tablesp. lemon juice Yi cup slivered pimento 
Yz cup sugar 

Soak gelatine in cold water; add vinegar, lemon juice, sugar, salt and boiling 
water; stir until gelatine is dissolved; chill until sirupy. Combine cabbage, pine- 
apple, green pepper and pimento; add to gelatine mixture; mix. Pour into 2 
2-quart ring molds which have been rinsed with cold water, chill until firm. 
Serves 25. Mrs. Stanley B. Allen 



CRANBERRY SALAD 

2 pkgs. raspberry jello 1 cup cold water — scant pinch 

1 pt. boiling water salt 

1 can cranberry sauce 1 cup chopped nuts 

1 tablesp. sugar 

Dissolve jello in boiling water. Add cranberry sauce that has been chopped with 
a spoon, add sugar, salt and cold water. When mixture begins to congeal add 
nuts and serve on lettuce with mayonnaise. Mrs. W. B. Caviness 

GRAPEFRUIT -PINEAPPLE SALAD 

2 boxes lime jello 1 large can pineapple 

1 large can grapefruit ^ teasp. Worcestershire sauce 

Drain all juice and use liquid for jello. Mix according to directions on the jello 
box. Mrs. T. L. Coplev 

WALDORF SALAD 

Cut apples in half inch, dice, add equal amont celery. Add Yz cup of nut meats 
and Yi cup of raisins. Mix with mayonnaise. Serve on crisp lettuce. 

Mrs. Olga Charlton 

68 



TOSSED SALAD 

y2 lb. fresh spinach (cleaned, cup or more diced celery 

chopped and chilled) 2 sliced onions 

2 hard boiled eggs, sliced salt and pepper to taste 

lA head shredded cabbage 
Green pepper, carrots, and any other raw vegetable desired, can be added. Toss 
together and serve with French or your favorite dressing. 

Mrs. Earl Umstead 

CRANBERRY SALAD 

1 pkg. cherry jello 1 cup ground cranberries 

1 cup hot water 1 orange (ground) 

]A cup pineapple juice cup diced celery 

lA cup sugar 1 can crushed pineapple 

Yg teasp. salt 

Pour in molds and chill. Serve on lettuce with salad dressing. * 

Mrs. Kathleen Whcatlcy 

PINEAPPLE AND CHEESE SALAD 

1 No. 2 can crushed pineapple 2 lemons, juice 

1 cup grated American cheese Yi cup sugar 

Yz pint whipped cream 3 envelopes gelatin 

Heat pineapple, sugar and lemon juice; stir in gelatine while hot. When cool add 
cheese and whipped cream. Place in molds and chill in refrigerator. Serve with 
dressing. Dressing — chip a little celery, bell pepper and grated onion into a 
dish of home-made mayonnaise and stir thoroughlv. Mrs. J. W. Powers 

LUNCHEON SALAD 

1 can condensed tomato soup 1 cup chopped celery 

1 Yi tablesp. gelatine 2 tablesp. chopped green pepper 
Yz cup cold water 1 teasp. minced onion 

2 3 oz. pkg. cream cheese Yi cup nut meats 
1 cup mayonnaise 

Heat soup and dissolve into it gelatine softened in cold water. Cool. Combine 
cream cheese and mayonnaise. Add remaining ingredients to gelatine mixture. 

Mrs. Harold Eckert 

CUCUMBER SALAD 

1 pkg. lime jello 1 cup mayonnaise or 

cup hot water Yi cup whipping cream and 

cup lemon juice Yz cup mayonnaise 

1 teaspoon onion juice 1 cup cucumber (chopped fine) 

1 cup whipping cream or 
Dissolve jello in hot water, add lemon and onion juice. Chill until partially set. 
Fold in whipped cream and cucumber. Pour into 6 individual oiled molds or one 
medium size mold. Mrs. R. E. Woodcock 



LAUNDERMATIC 

Cameron Village Phone 4-2652 



69 



BING CHERRY SALAD 

1 can Bing cherries can pineapple, cut small 

(No. 2/2) pitted 

Drain. Save juice. Ada enough water to juice to make 3 cups of liquid. Fill 
cherries with cream cheese and whole pecans. Dissolve 1^ packages cherry 
gelatine in heated fruit juice, pour in mold with fruit. Chill. 

CUCUMBER SALAD 

1 3-oz. pkg. lime gelatine 1 cup heavy sour cream, 

% cup hot water whipped, or 1 cup 

cup lemon juice mayonnaise 
1 tsp. onion juice 1 cup chopped cucumber 

Dissolve gelatine in hot water. Add lemon and onion juice. Chill until par- 
tially set. Fold in cream and cucumbers. Chill until firm. Unmold on lettuce. 
Garnish with tomato wedges. Serve with mayonnaise. 

Mrs. J. L. Bogle 



Compliments 
of 

BRYAN 
ROCK & SAND CO. 



70 



SAUCES 
SALAD DRESSINGS 




MOCK HOLLANDAISE SAUCE 

Mash 1 package Philadelphia cream cheese until smooth. Add juice o£ one 
small lemon mixed with the beaten yolk of one egg. Stir until smooth and 
creamy. Serve over vegetables such as broccoli. 

Mrs. Richard Myers, Winston-Salem 

HOLLANDAISE SAUCE 

cup butter (melted) and blend 

2 egg yolks cup boiling water — 

teasp. salt, add the above add slowly 

Stir and cook until thick in top of double boiler. 

Mrs. Herbert Mathews 



OLIVE SAUCE 

2 tablesp. butter 1 cup beef stock 

slice onion salt and pepper to taste 

2 tablesp. flour 12 sliced green or ripe olives 

Heat butter until browned, add and saute onions. Stir in flour until well blended. 
Cook over low heat, stirring constantly, until deep brown. Remove from heat, 
gradually stir in beef stock. Cook over low heat, stirring constantly until 
thickened. Stir in salt and pepper and olives. Good with steak, salmon loaf or 
cheese souffle. 

Mrs. Wiley M. Pickens 



Thin— 



Medium- 



WHITE SAUCE 



Cook 



1 tablesp. butter 

1 tablesp. flour 

2 tablesp. butter 
2 tablesp. flour 



SYRUPS 

Thin — 1 part sugar, 2 parts water 
Medium — 1 part sugar, 1 part water 
Heavy — 2 parts sugar, 1 part water 
until sugar is dissolved. 



71 



4 teasp. salt 
1 cup milk 



Yi teasp. salt 
1 cup milk 

Mrs. Ralph Stephens 



Mrs. Ralph Stephens 



SPANISH OMELET SAUCE 

Omelet as per omelet recipe. 

SAUCE 

Cook two tablespoons of butter with one onion until yellow. Add 1% cups 
tomatoes, cook until moisture is nearly evaporated. Add one tablespoon sliced 
mushrooms (1 can), one tablespoon capers, teaspoon salt, and a few grains 
cayenne. This is improved by a small green pepper, finely chopped. 

Mrs. Sam Wayburn 

LEMON SAUCE FOR PUDDINGS 

1 cup boiling water Yi cup sugar 

1 tbsp. flour 2 tbsp. butter 

2 tbsp. lemon juice Pinch of salt 

Mix flour and sugar together dry. Pour over the boiling water, bring to boil 
and cook one minute. Add other ingredients and serve. 

Mrs. C. R. Philpot 

CREAMY DESSERT SAUCE 

cup butter or margarine cup light cream 

cup sugar Dash of salt 

Melt butter in 1 -quart saucepan on right rear unit on second. Add sugar, cream 
and salt and bring to boiling point. Switch to Lo; cook 10 minutes. Serve hot 
Makes % cup. 

Mrs. Ralph Fordyce 




''The Capital's Store for Men" 
311 Fayetteville St., Raleigh, N. C. 



72 



SALAD 
DRESSINGS 




COOKED DRESSING 

J4 cup hot water 1 egg lightly beaten 

J4 cup vinegar 

Sift together the following and add to beaten egg: 

1 level teasp. mustard 2 level tablcsp. sugar 
^/^ teasp. salt (rounded) 2 scant teasp. flour 

Dash cayenne pepper. Add to vinegar and water. When thick add 1 teaspoon 
butter. Mrs. W. J. Brogdon 

COOKED DRESSING 

^ cup vinegar 1 tablesp. butter 

% cup sweet milk 1 teasp. flour 

^ cup sugar ^4 teasp. dry mustard 

2 egg yolks 1 teasp. salt 

Put vinegar and butter on stove to heat. Mix all dry ingredients and stir in 
eggs. Add milk to that and then pour in hot vinegar. Cook until thick. 

Mrs. Dave Griffis 

CHICKEN SALAD DRESSING 

7 eggs (yolks) Dash of red pepper 

2 heaping tablesp. sugar Stir all together. 
1 tablesp. flour 

Heat: 

1 cup vinegar to boiling point and pour over 

1 cup water egg mixture. 

Put back on stove and cook slowly until it thickens. Stirring all the time. Then 
add lump of butter or broth from chicken. Add salt to chicken and celery. 

Mrs. L. D. Moore 

CREAM AND NUT DRESSING 

3 eggs Box marshmallows 

4 tablesp. vinegar pt. double cream 
3 tablesp. sugar 1 cup nuts 

Put eggs, vinegar and sugar in top of double boiler, beat with rotary egg beater 
until smooth. Drop in marshmallows. Cool — add whipped cream and nuts. Store 
in ice-box and serve on congealed fruit salad. 

Mrs. H. A. Davis 

73 



PECAN DRESSING 

2 eggs 1 cup pecan meats 

4 tablesp. vinegar 1 doz. marshmallows 

3 tablesp. sugar 1 cup double cream 

Beat together with egg beater until thick (in double boiler) , add marshmallows 
until dissolved. Set aside until cool. Whip 1 cup double cream, fold into above 
mixture and add pecans. Store in jar and put in refrigerator. 

Mrs. O. W. Hooker 

SALAD DRESSING 

1 cup Campbell tomato soup 3 tablesp. grated onions 

cup vinegar 1 tablesp. Worcestershire sauce 

cup Wesson oil 1 teasp. mustard 

cup sugar 1 teasp. paprika 

Put in quart jar, shake well and chill. Can be stored in the refrigerator several 

weeks. 

Mrs. T. L. Copley 

FRENCH DRESSING 

1 teasp. mustard 2 teasp. chili sauce 

2 teasp. salt 34 cup vinegar 

2 teasp. sugar small onion grated 

114 teasp. paprika 2 cups salad oil 

Beat with egg beater. Keep in jar in ice box. 

Mrs. E. B. Grove r 

FRENCH DRESSING 

1 cup tomato soup juice of 1 lemon 

1^/4 cups oil 2 teasp. Worcestershire sauce 

% cup vinegar salt and pepper 

1 teasp. dry mustard 1 whole garlic (or two halves) 

teasp. paprika /4 cup sugar 

2 teasp. onion juice 2 cloves 
Mix all together with an electric beater. 

Mrs. H. H. Moore 

FRENCH DRESSING 

1 cup salad oil Vi teasp. salt 
Yi cup vinegar Y^ cup catsup 

2 tablesp. dry mustard 2 tablesp. grated onion 

Y2 teasp. paprika clove of garlic cut in half 

2 tablesp. sugar 
Combine and shake well. 

Mrs. Harold Eckert 

DRESSING FOR SLAW 

1 cup vinegar celery seed 

butter, size walnut 1 egg 

4 tablesp. sugar 

Beat egg well, mix ingredients and cook in double boiler until thick. This makes 
a small amount. 



74 



RUSSIAN DRESSING 

4 tablesp. mayonnaise 3 tablcsp. chili sauce 

2 hard boiled eggs 

Mix mayonnaise and chili sauce. Mash eggs fine, add dash of onion juice and 
mix all thoroughly. 

Mrs. Fred Habel 

THOUSAND ISLAND DRESSING 

U/2 cups mayonnaise 1 hard boiled egg 

^ bottle chili sauce 1 pimento 

2 sweet cucumber pickles (small) grcen pepper 

Have mayonnaise well seasoned. Stir in slowly chili sauce. Chop together pickle, 
egg, pimento and pepper and add paprika and salt to taste and mix well. 
Quantity makes about 1 pint. If kept covered in refrigerator, it keeps well. 

HOT SAUCE FOR AVOCADO 

2 tablesp. butter 2 tablesp. sugar 

2 tablesp. ketchup 2 tablesp. Worcestershire sauce 

2 tablesp. vinegar salt and pepper 

Mix in double boiler. Serve very hot in pitcher. Avocados, cut in half, leave 
skin on, serve on watercress. Allow to a serving. 

MAYONNAISE 
(Good for Potato Salad) 

1 heaping fbsp. flour 2 eggs, beaten 

4 tbsp. sugar 1 cup milk 

V3 tsp. dry mustard (Coleman's) % cup vinegar 

1 tsp. salt cup water 

Sift dry ingredients well. Add eggs and beat until smooth. Add milk and 
vinegar and water and beat until smooth. Cook until bubbles form. Add large 
piece of butter. Stir until melted. 

Mrs. James Welday 

SALAD DRESSING 

1 cup Wesson oil % cup tomato ketchup 

% cup vinegar 2 tbsp. grated onion 

cup sugar 2 tsp. salt 

Mix in order given and beat well. Store in covered jar in refrigerator. Dressing 
will keep for months. 

Mrs. C. R. Philpot 



J. M. Edwards Shoe Store 

12 E. Martin St. Phone 2-3620 



75 



For The Finest In Permanent Waving, 




Shaping and Hair Styling, Visit . . . 

Hair Styling 
Salon 

AIR CONDITIONED 
Phones: 4-2543, 4-2544 

529 Hillsboro Street at Glenwood 



DESSERTS 
Frozen and Frosted 




LIME ICE 

1 cup hot water 1 cup sugar 

1 pkg. lime jello 1 quart milk 

juice of 2 lemons 

This will curdle when mixed but if stirred several times while freezing it will 
be smooth. 

Mrs. Leon Russell 

LEMON ICE BOX DESSERT 

1 tall can of milk Graham Crackers 

1 cup sugar 2 lemons 

1 cups Vanilla Wafers, or 2 eggs 

Separate eggs, mix yolks, sugar and lemons, cook over slow fire until yellow is 
cooked. Add beaten egg whites and milk. Line refrigerator tray with cracker 
crumbs and pour this mixture in and cover top with crumbs. Freeze. (This serves 
eight.) For best results in whipping canned milk, place can in water and boil 
before placing in ice box to chill. 

Mrs. H. A. Davis 



LEMON ICE CREAM 

Beat 2 eggs until thick and lemon-colored. 
Add Y-, cup sugar gradually. Beat until thick as custard. 

Add 

Yi cup light corn syrup 1 cup milk 

1 teasp. grated lemon rind 1 cup light cream 
/4 cup lemon juice 

Freeze until edges harden, then turn into chilled bowl and beat until smooth. 
Freeze until hard. 

Mrs. Wharton Separk 

VANILLA WAFER ICE BOX CAKE 

2 cups crushed pineapple cup butter (melted) 

Yi cup sugar 3 cups vanilla wafer crumbs 

Yi cup chopped pecans 
Mix first 4 ingredients. Line bottom of glass dish with layer of crumbs, then a 
layer of pineapple mixture, then crumbs and pineapple again, finishing with 
crumbs on top. Chill in refrigerator. Garnish with whipped cream and mara- 
chino cherries. Serves 6. 

Mrs. Lucy Corzine 



77 



COCOANUT SURPRISES 

1 15 oz. package pressed figs 1 cup whipping cream 

1 cup water ^/^ teasp. vanilla 

1 cup sugar 4 tablesp. confectioners sugar 

1 tablesp. lemon juice 1 can Southern Brand Cocoanut 

4 doz. sugar cookies (home or 2 cups fresh grated cocoa- 

made or F.F.V. variety) nut 
Grind figs, add water, sugar and lemon juice. Simmer for ten minutes or until 
thick enough to spread as filling. Using a stack of four cookies for each serving, 
spread fig mixture on three of the cookies, stacking with 1 plain cookie on top. 
Repeat process until all cookies are used, making 12 servings. Chill in refrigerator. 
Whip cream stiffly, add vanilla and confections sugar. Cover generously tops and 
sides of cookies with the whipped cream, sprinkle with cocoanut and garnish 
with a red cocktail cherry, having a stem. Arrange on large serving platter, or 
an individual plate. 

Mrs. Howard P. Powell 

ANGEL CHARLOTTE ROUSSE 

1 large 10" angel food cake 1 envelope gelatine 

12 marshmallows ^ cup cold water 

V/j doz. maraschino cherries }4 ^"P n\i\k 

(well drained) % cup sugar 

1 doz. stale macaroons 1 pint heavy cream 

1 teasp. vanilla or Yz cup cooking sherry 

With a sharp knife remove inside of cake, leaving a case with wall and 
bottom. Cut marshmallows and 1 doz. cherries into small pieces, crush macaroons. 
Sprinkle gelatine on cold water. Dissolve with hot milk. Add sugar and stir until 
dissolved. When it begins to cool fold in whipped cream and other ingredients. 
Fill cake shell, decorate with remaining cherries and chill. 

Mrs. J. C. Myrick 

ICE BOX DELIGHT 

J4 lb. rolled vanilla wafers Mix together: 

Beat together: Yz pt. whipped cream 

2 eggs (unbeaten) % cup chopped walnuts 
1 cup powdered sugar 1 small bottle cherries 

y2 cup soft butter lb. rolled vanilla wafers 

Arrange in layers in the order listed above and chill 24 hours. Serve with whipped 
cream. Mrs. A. H. Veazey 

ANGELFOOD CUSTARD DESSERT 

6 egg yolks %. cup lemon juice 

% cup sugar Yi teasp. rind 

Make custard of above, cook over water until it coats spoon. Add to hot custard 
lYz envelopes gelatine dissolved in ^ cup water and pinch of salt. Beat 6 egg 
whites, add gradually % cup sugar then fold hot custard mixture into whites. 
Break Yi o'^* niorc large angelfood cake into small pieces. Place layer of broken 
pieces in large mold, pour over layer of custard, then add another layer of cake 
and custard. Place in refrigerator. When ready to serve unmold and cover with 
whipped cream. Will serve 10 or 12. 

Mrs. J. C. Myrick 



78 



FRUIT SHERBET 

1 large can crushed pineapple 3 lemons (juice) 

3 pints water 3 oranges (juice) 

3 cups sugar 3 mashed bananas 

Boil sugar and water 5 minutes, add crushed pineapple using all the juice, add 
other fruits. Freeze in refrigerator tray, stir well after it begins to freeze. 

Mrs. Wiley M. Pickens 

ORANGE SHERBET 

1 cups orange juice pinch of salt 

cups sugar 2 cups milk — add slowly 

few drops lemon juice Yi pt. cream 

Freeze in ice tray or in freezer. 

Mrs. E. B. Grover 

FROZEN AMBROSIA 

3 bananas, mashed 3 cups sugar 

juice of 3 oranges, 3 lemons 3 cups water 

Mix all together and put in freezing tray. When it looks mushy take out and 

beat. Put back to freeze. 

Mrs. John Prescott 

LEMON SHERBET 

1 quart milk juice of 2 lemons 

2 cups sugar grated rind of 1 lemon 
Freeze. This makes 2 trays. Mrs. A. J. Watts 

VANILLA ICE CREAM 

(Hand Freezer) 
6 eggs 1 tablesp. vanilla 

1 can evaporated milk dash of salt 

1-^/4 cups sugar 2 quarts pasteurized milk 

Beat eggs until foamy. Add canned milk and beat again. Add sugar, vanilla, salt 
and mix thoroughly. Pour into ice cream freezer container, add pasteurized milk, 
stir and freeze. Yields 3 quarts. 

Mrs. R. L. Keggereis 

COFFEE MARSHMALLOW ICE CREAM 

20 marshmallows Yi cup of strong coffee 

1 cup of chopped nuts 1 cup heavy cream or 

pinch of salt pet milk chilled and whipped 

Melt marshmallows in 2 tablespoons of coffee in double boiler or sauce pan 
under very low heat, fold over until marshmallows are half melted, remove from 
heat and beat until fluffy, blend in remainder of coffee and whipped cream and 
nut meats. Freeze in refrigerator. Mrs. Olga Charlton 



RENN^S TOYVILLE 

415 Daniels St. Phone 2-T690 



79 



LEMON CUP 

1 cup sugar 1 lemon rind, grated 

4 tablesp. flour 3 egg yolks 

teasp. salt 1 1^ cups milk 

2 tablesp. melted butter 3 egg whites 

5 tablesp. lemon juice 

Mix sugar, flour and salt. Add melted butter; stir in lemon juice and rind, add 
egg yolks and milk. Fold in egg whites. Put in custard cups and place in hot 
water. Bake in moderate oven about 45 minutes. Turn out up-side-down. The 
custard will be on top and cake mixture on bottom. Serve with whipped cream. 

Mrs. E. S. Martin 

HEAVENLY DELIGHT 

1 lb. marshmallows 2 teasp. lemon jello 

1 cup milk 1 small box graham crackers 

1 cup cream 

1 small can crushed pineapple (drained) 
Melt marshmallows in milk over very slow fire, stirring constantly. Remove from 
fire, add jello, and cool. Whip cream and add to mixture with pineapple. Line 
bottom of pan with cracker crumbs, pour mixture in, and cover top with crumbs. 

Mrs. A. B. Wester 



Hayes Barton Grocerteria 

2521 Fairview Road Phone 2-3917 



Close the Door to Competition — Write it in 
Norfhwestern Mutual Fire Association 

DeVan Barbour, Jr. Home Office: Seattle, Washington 



Compliments of 

Sam Wayburn 

Nelly Don Dresses 



80 



PUDDINGS 




DATE NUT PUDDING 

2 eggs beaten 1 cup nuts (broken in small 

1 cup sugar beaten in eggs pieces) 

3 teasp. baking powder 1 cup dates chopped 

2 tablesp. flour 

Mix in the above order. Cook in a round casserole dish, greased and lined with 
wax paper. Cook in a 325° oven for 45 minutes or until pudding sticks done. 
Serve in Sherberts. Break the pudding in small bits and top with whipped cream. 
Serves 6 to 8 people. Mrs. R. H. Carson 

BULLY PUDDING 

1 cup sugar 1 cup milk 

^ cup butter 1 cup dates (cut in small 

1 tablesp. flour pieces) 

2 eggs 1 cup nut meats 

Melt butter and mix with sugar. Add flour, well beaten eggs, milk, dates and 
nuts. Serve with hard sauce. Mrs. H. E. Hitchings 

BREAD PUDDING 

3 cups bread, cut in cubes 2 eggs 

1 cup sugar 2 cups milk 

stick butter 

Grease pan with butter, put crumbs in pan. Add beaten eggs, sugar and milk. 
Do not stir, just press down a little. Sprinkle top with cinnamon and bake to a 
light brown. Mrs. A. V. Stephenson 

SWEET POTATO PUDDING 

3 cups potatoes (grate or % cup butter 

grind in food chopper) ^4 cup hot water 

1 cup cocoanut 3 eggs 

1 cup sweet milk 1 teasp. (each) ginger, mixed 

lj/2 cup sugar spices and salt 

Cream sugar and butter. Beat in eggs, add all ingredients together and mix 

thoroughly. Bake in hot oven 45 minutes. 

Mrs. O. W. Dowd 



81 



BESS TRUMAN'S OZARK PUDDING 

1 egg Yi cup chopped apples 

cup sugar ^/^ cup chopped nuts 



/4 . _ 

3 heaping tablcsp. flour 1 teasp, vanilla 

1/^ teasp. baking powder 1 cup cream, whipped 

% teasp. salt 

Beat egg well and add sugar, beating until light and creamy. Sift flour, baking 
powder and salt and add to egg mixture; blend well. Fold in apples and nuts; 
add vanilla. Pour in greased paper-lined dish; bake in slow oven (325°) for 
30 minutes. Serve with whipped cream. Mrs. E. S. Martin 

ORANGE MERINGUE CUSTARD 

1 can Eagle Brand milk 3 oranges 

3 tablesp. sugar 3 eggs 

Blend milk with diced pulp and juice of oranges. Add well beaten egg yolks. 
Pour into buttered baking dish. Cover top with meringue made from stiffly 
beaten egg whites and sugar. Bake 20 minutes or until meringue is brown, in 
a moderately slow oven. Sei-ves six. Mrs. D. M. Chesson 

GRATED POTATO PUDDING 

2 cups sweet milk cup flour 

4 cups grated sweet potatoes 4 eggs 

2 teasp. vinegar or lemon juice 1 cup sugar 

3 teasp. baking powder 3 tablesp. melted butter 
1 teasp. cinnamon or margarine 

1 teasp. nutmeg % cup hot water 

teasp. cloves Pinch of salt 

teasp. allspice 

Mix flour and sweet potatoes separately and then mix other ingredients. Add 
flour mixture and bake until brown (about an hour). Temperature 300°. 

Mrs. Robert Ruark 

APPLE CRISP 

6 or 7 apples sliced % cup sugar 

1 cup water Yi cup flour 

1 teasp. cinnamon 6 tablesp. butter 

Peal and slice apples. Fill casserole with apples, water and cinnamon. Blend other 
ingredients until crumbly. Spread this over top of apples, and bake uncovered 
for one hour, at 350°. Mrs. Wiley M. Pickens 



WH ITE'S GROCERY 

Meats and Groceries 
703 W. Peace St. — Raleigh, N. C. 
E. R. White, Prop. Phone 3-5161 

Em Dee Millinery 

107 Fayetteville Street 
Mrs. J. Bernard Liles Phone 4-2476 



82 



BREAD PUDDING AND SAUCE 

1 cup stale bread crumbs 1 egg 

1 pt. scalded milk ^4 tsp. salt 

^4 cup sugar 1 tsp. vanilla or spice 

2 tbsp. butter 

Soak bread crumbs in hot milk; set aside until cool; add sugar, butter, eggs 
slightly beaten, salt and flavoring. Bake one hour in slow oven. 

SAUCE 

Yi cup sugar 1 tsp. cream tarter 

1 tbsp. flour Salt 

Add hot water to above ingredients till it thickens, then when ready to serve 
add % teaspoon baking soda. 

Mrs. O. S. Slaunwhite 

AN ENGLISH PLUM PUDDING 

2 cups flour 1 lb. raisins 

1 cup suet (chopped) 1 lb. currants 

1 cup dried bread crumbs cup citron peel 

Yi cup hot milk 1 tsp. soda 

1 cup molasses 1 tsp. cinnamon 

% cup sugar Yi tsp. cloves 

4 eggs Ya tsp. nutmeg 

% tsp. salt 1 tbsp. lemon juice 

1 cup jelly or jam 2 tsp. vanilla 

Heat milk and pour over bread crumbs. Separate eggs, adding beaten whites 
(stiff) last. Mix together all ingredients and put into two greased molds. Steam 
3 hours. 

Mrs. Annie Thompson 

DATE LOAF (Ice Box) 

2 cups pecans 1 lb. graham crackers 

1 lb. marshmallow^s 1 small can pet milk 

2 pkgs. seedless dates 

Cut all ingredients fine. Mix well with both hands. Add Pet milk. Use rolling 
pin on graham crackers. Save enough crackers to roll loaf in and add the others 
to the mixture. Shape into four rolls then roll in the crushed crackers. Wrap 
waxed paper and keep in the ice box. 

Mrs. W. O. Brooks, Jr. 



m 



PENARROW NURSERY 

Azaleas and Camellias 

L. Dow Pender, Jr. 



83 




CAKES 



LENA'S ORANGE CUPCAKES 

^2 cup shortening 2 cups flour 

1 cup sugar 1 teasp. soda 

2 eggs (beaten) ^ teasp. salt 

cup buttermilk 

Cream shortening and sugar. Add eggs one at a time and beat after each addi- 
tion. Add sifted dry ingredients alternately with buttermilk. Fill greased (small) 
cupcakes pans less than full (about one teaspoon) . Bake at 375 degrees about 
12 minutes. Makes about 60 cupcakes. 

SAUCE 

juice of 2 oranges 1 cup sugar 

grated rind of 1 orange 
Combine and heat only until sugar is dissolved. Immediately on removing from 
oven, pour one tablespoon of sauce on each cupcake. Let cool in pans. 

Mrs. A. R. Powledge 

RUSSIAN PARTY CAKES 

2 eggs well beaten 1 scant teasp. soda 

2 cups brown sugar, beat in ^ teasp. vanilla 
eggs 1 cup nuts 

10 rounding tablesp. flour tsp. salt 

Bake in shallow pan 350° until firm, about 25 minutes. 

Mrs. M. G. Tvlann 

LAZY DAISY CAKE 

1 cup sugar 2 eggs 

1 cup sifted flour '^2 cup milk 

1 teasp. baking powder 1 tablesp. butter 

^ teasp. salt 1 teasp. vanilla 

Beat eggs — thick. Add sugar gradually and beat again. Add vanilla. Sift together 
flour, baking powder and salt. Fold this into first mixture. Add butter to milk, 
heat to boiling point and add all at once to first mixture. Beat vigorously. Pour 
into loaf pan with only the bottom greased. Bake at 350° for about thirty 
minutes. Remove from oven and while still hot, spread with following mixture 
and broil until bubbly: 

3 tablesp. melted butter 2 tablesp. cream or 
5 tablesp. brown sugar evaporated milk 

Mrs. John Cameron 

84 



ORANGE DATE NUT CAKE 

lA cup butter 1 teasp. soda 

1 cup sugar tcasp. baking powder 

2 eggs 1 pkg. pitted dates 
73 cup milk 1 cup nut meats 

2 cups flour 1 tablesp. orange peel 

Filling : 1 cup sugar, juice of one orange, 1 tasplespoon grated peel. Cream butter 
and sugar. Add eggs, mix well, then add milk and flour, alternating and mixing 
well after each. Use a little flour to mix with dates, then add to other ingredients. 
Add nut meats and orange peel last. Bake in a flat pan at 350° for 30 minutes. 
Fix filling while cake is baking and allow to stand until cake is done. Pour this 
mixture over the cake as soon as taken from oven. This leaves a glazed top. Cut 
in squares \^'hen cool and serve plain or with whipped cream. 

Mrs. R. L. Keggereis 

HOT MILK CAKE 

2 cups sugar 1 stick butter 

2 cups flour 1 teasp. vanilla 

4 eggs 1 teasp. salt 

1 cup milk 2 teasp. baking powder 
Bake 350°. Mrs. Ralph Stephens 

APPLESAUCE CAKE 

% cup Crisco 1 cup black walnuts, chopped 

2 cups brown sugar %. lb. crystallized cherries 

2 cups apple sauce /4 crystallized pineapple 

4 cups flour Ys lb. crystallized citron 

Yi teasp. salt 1 teasp. cinnamon 

2 teasp. soda dissolved 1 teasp. nutmeg 

in ^ cup boiling water 1 teasp. cloves 

1 pkg. raisins 

Cream Crisco and sugar, add apple sauce and soda which has been dissolved in 
^ cup boiling water. Take a small amount of flour and mix with fruits and nuts 
which have been chopped together. Add remainder of flour and salt to the 
mixture of Crisco, sugar apple sauce and soda. Blend thoroughly. Add the fruits 
and pour in greased pan. Bake in moderate oven for about 2 hours. 

Mrs. A. V. Stephenson 

TOMATO SURPRISE CAKE 

2 cups flour 1 egg, beaten 

3 tbsp. shortening 1 can tomato soup 

1 cup sugar 1 tsp. soda (stir in soup) 

1 cup raisins 1 tsp. nutmeg 

Yi tsp. cinnamon V4 tsp. clove 

Combine all ingredients and bake 50 minutes at 350 degrees. 

Mrs. Annie Thompson 



LIGHTFOOT'S ANTIQUES 

''W e Specialize In Frames, Prints and Mirrors" 
2 Maiden Lane Tel. No. 3-1167 



85 



ONE EGG CAKE 

ly^ cups sifted flour 1^ teasp. baking powder 

1 cup sugar ^ cup milk 

cup Crisco 1 teasp. salt 

Beat this mixture 2 minutes. Then add 1 egg and 1 teaspoon vanilla and beat 
another 2 minutes. Bake at 375° for 30 to 35 minutes in pan 9" x 9" x 2", For 
frosting use juice and grated rind of one lemon, 3 tablespoons butter, ^, . pound 
of powdered sugar. Combine and stir into smooth icing and cover cake when 
cool. 

Mrs. Thomas Kershaw 

BLACK BERRY CAKE 

Cream 1 cup sugar with cup butter 
Add 

1 cup sour milk ^ teasp. nutmeg 

% teasp. soda 1 teasp. cinnamon 

3 egg yolks 2 cups sifted flour 

1 cup blackberry jam or jelly 

Bake in layers. Use whites of eggs for boiled icing. 

Mrs. H. C. Smith 

ONE HALF POUND CAKE 

y2 lb. butter 2 cups flour 

2 cups sugar 1 teasp. vanilla 
5 eggs teasp. lemon 

Cream butter and sugar, add one unbeaten egg at a time to butter and sugar 
mixture. Then add flour and flavoring. Bake at 325° until done — about 1^4 hours. 



Mrs. C. E. Aberncth 



APPLE SAUCE CAKE 

1 cup shortening 1 lb. seedless raisins 

2 cups sugar 1 cup nuts 

3 eggs 1 teasp. nutmeg 

2 cups of stewed and sweetened 1 teasp. cloves 
apple sauce. (Dried apples) 1 teasp. cinnamon 

1 teasp. soda pinch of salt 

1 teasp. baking powder 1 cup preserves or marmalade 

3 cups flour 

Bake slowly for 3 hours. Mrs. L. D. Moore 

GOLD CAKE 

Beat separately: Add: 4 tablesp. water 

4 eggs 1 teasp. flavoring 

Mix well: Add: 1 flour (cup) sifted 4 times 

1 cup sugar 1 teasp. baking po\^'cler 

Fold in beaten whites. Bake in 350° oven for 45 minutes in angelfood pan. Cool 
upside down in pan. Remove and sprinkle with powdered sugar or frost. This is 
a cheap Sponge Cake. 

Mrs. H. H. Moore 



86 



DESSERT BISCUIT TORTONI 

, 34 cup milk 14 cup chopped almonds 

^ cup sugar 2 cups heavy cream 

6 egg yolks 1 tcasp. vanilla 

1 cup finely crushed macaroons 2 tbsp. cooking sherry 

Heat milk over hot (not boiling water) until film forms on the surface, then 
add sugar, stir until dissolved. In a separate bowl beat egg yolks slightly and 
stir in a little of the hot milk slowly. Add remaining hot milk, transfer to 
sauce pan and continue cooking, still over hot water, for 5 minutes. Stir fre- 
quently. Cool, mix in macaroons and half the almonds which have been lightly 
browned. Whip cream stiff, flavor with vanilla and sherry. Mix gently into egg 
yolk mixture. Pour into ice box tray or paper cups, sprinkle with remaining 
almonds. Serve cold but not frozen. Mrs. J. L. Bogle 

WHITE LAYER CAKE 

cups butter or shortening 3 teasp. baking powder 

2 cups sugar 1 cup milk 

3 cups flour (measured after 1 teasp. vanilla 
sifted) 5 egg whites 

Cream butter, adding sugar and cream again. Add one unbeaten egg white at 
the time until all egg whites are added. Add milk and flour alternately. Put 
vanilla in milk before mixing. Use favorite Chocolate Frosting. 

Mrs. Bernard Crocker, Jr. 

LEMON CAKE 

Beat 3 eggs, add 2 cups of sugar and beat. Cream 14 lb. of butter and add to 

mixture. Add 1 teaspoon soda to cup of buttermilk and add to above mix; 

ture. Then add 1 cup buttermilk. Add between 2^2 to 3 cups of flour and a 

pinch of salt. Bake 15 to 20 minutes in oven 350 degrees. 

LEMON FILLING 
Grated rind and juice of 2 lemons 1 cup sugar 

1 tbsp. flour /4 cup water 

1 egg 1 tbsp. butter 

Cook until thick and add 4 or 5 marshmallows. 

Mrs. Stanley B. Allen 

COCONUT CAKE 

35/2 cups Swans Down Cake Flour 1 cup butter 

1 teasp. soda 4 eggs 

1 teasp. salt 1 cup buttermilk 

2 cups sugar juice of ^/^ lemon 
Cream sugar and butter, add eggs one at a time and beat well after each addi- 
tion. Sift dry ingredients together and add alternately with the milk and flavor- 
ing. Mix well. Bake in two oblong pans. This makes a large cake. \ 

ICING 

1 large fresh grated coconut ^/^ cup water 

21/2 cups sugar 3 tablesp. white corn cyrup 

Cook sugar, water and syrup until it spins a thread. Have beaten stiff 2 egg 
whites, pour syrup over the egg whites beating constantly. Add juice of ^/^ 
lemon. Spread layers with icing then coconut. Always put icing on the bottom 
of each layer that goes on the coconut covered layer. 

Mrs. Marvin Dunbar 



87 



CHIFFON BIRTHDAY CAKE 

2^ cups sifted cake flour 1 teasp. vanilla 

1^/4 cups sugar i/4 cup salad oil (not olive oil) 

3 teasp. baking powder 5 egg yolks 

1 teasp. salt 7 egg whites 

teasp. almond extract teasp. cream of tartar 

% cup water 

You need a 10-inch tube pan, 4 inches deep. All ingredients and utensils must 
be ready before you start mixing. Make your cake step by step as follows: 

1. Sift flour before measuring, then spoon it lightly into a cup. Do not pack or 
shake it down. 

2. Sift flour again with sugar, baking powder and salt into a large bowl. 

3. Measure water and mix in extracts. 

4. Measure salad oil. Separate eggs. 

6. Now dump everything except egg whites and cream of tartar into the dry 
ingredients and beat until smooth. It'll take you about a minute. 

7. Beat egg whites and cream of tartar very stiff or until you are able to cut 
the whites with a knife. 

8. Pour batter into beaten whites gradually, mixing as you go. Pour into im- 
greased pan and bake 65 minutes. When cake is done let it cool in the pan, 
upside down, on a cake rack. If cake rises above pan as it is apt to do, turn 
pan upside down and support edge on 3 cups. When perfectly cold, loosen 
cake from sides and tube with a spatula. If cakes doesn't drop out of pan 
easily, give pan a good whack on the bottom. It won't hurt cake a bit. 
Bake at 320 ^ Serves 16 to 20. Mrs. J. W. Powers 



GATTIS' 
HAYES-BARTON PHARMACY 

Twenty-five Years of Dependable Service 

2000 FAIRVIEW ROAD 
Phone 2-4641 Raleigh, N. C. 



88 



WALDORF ASTORIA ($100.00 Cake) 

1 cup butter 2 cups flour 

2 cups sugar 2 teasp. baking powder 
4 oz. (4 squares) chocolate 2 teasp. vanilla 

melted 1 cup nut meats (i/^ cup will 

2 eggs do nicely) 

1^/2 cups sweet milk. 
Cream butter and sugar. Add melted chocolate and beaten eggs. Sift dry in- 
gredients and add alternately with milk. Add vanilla and nuts and bake in spout 
pan 350° for 45 minutes or longer. (1 hour and a little over is really not too 
long.) 

ICING 

cup butter 1 teasp. vanilla 

2 oz. chocolate 1 teasp. lemon juice (I like a 

1 egg little more) 

XYi cups powdered sugar 1 cup nut meats Q/2 cup will 

1 pinch salt be fine) 

Melt butter and chocolate together. Add beaten egg, sugar, vanilla and lemon 
juice. Either mix in nuts or sprinkle on top. 

Mrs. O. W. Hooker 

COCONUT SPONGE CAKE 

1/4 cups sugar) 2 cups cake flour ) 

4 egg yolks ) cream together 2 teasp. baking powder) sift together 
% cup hot water ^ teasp. salt ) 

Add flour alternately with hot water to sugar mixture, beating until well mixed. 
Add: 1 teasp. vanilla, 4 egg whites, beaten stiff, fold in gently. Bake 25 minutes 
in 360 degree oven in 2 greased 9 inch pans. Ice with whipped cream and sprinkle 
with coconut. Mrs. John Prescott 

APPLESAUCE CAKE 

2 cups sugar 4 eggs 

1 cup butter (or shortening or oil) 

2 cups stewed apples (add 2 teaspoons soda and Yi cup sugar after 

apples are stewed.) 

1 teaspoon each nutmeg, cinnamon, allspice, cloves, ginger. 

1 teaspoon flavoring (vanilla preferred) 

1 box raisins rolled in flour 

1 cup English or black walnuts, chopped 

1 cup pecans, chopped fine 
Also add finely chopped candied fruits, if desired. 
Cream sugar and butter, add eggs well beaten. Add apples, spices, raisins, nuts. 
Add enough flour to make an ordinary batter. Bake 15 to 20 minutes in 375 
degree oven. Makes 4, 9-inch layers. 

CAKE FILLING 
1 coconut, with its milk, 2 heaping teasp. flour 

(grate or grind) 2 cups sugar 

Piece of butter cut thick 
Put milk, sugar and flour on to cook. When it starts to thicken, add coconut and 
butter, cook little longer. 

Mrs. G. S. Rapcr 

89 



FIESTA BANANA CAKE 

Measure into sifter: Measure into cup: 

2 cups sifted cake flour *Sour milk or buttermilk (see 

1 teasp. baking powder below) 

1 teasp. soda 1 teasp. vanilla 

% teasp. salt Have ready: 

1 cups sugar 1 cup mashed fully ripe bananas 

Measure into mixing bowl : i/4 cup coarsely chopped nut 

cup butter or vegetable meats (optional) 

shortening 2 eggs, unbeaten 

*With butter, margarine, or lard, use cup minus 2 tablespoons sour milk or 
buttermilk. With vegetable or other shortening, use Yi cup sour milk or butter- 
milk. 

1. Stir shortening just to soften. Sift in dry ingredients. Add ^ cup milk, 
the mashed bananas, and mix until all flour is dampened. Then beat 2 minutes, 
or 300 strokes. 

2. Add eggs, nuts and remaining milk. Beat 1 minute longer or 150 strokes. 
Scrape bowl and spoon or beater often. Turn batter into pans. Bake in moder- 
ate oven 375 °F. for 25 minutes or until done. Cool cake in pans on racks 

for 5 minutes. Then loosen from sides with spatula, turn out, and turn right- 
side up on racks to cool. Whip 1 cup heavy cream. Peel and cut 3 ripe 
bananas crosswise into j^'^'^ch slices. Fold 1 tablespoon finely chopped 
maraschino cherries into one-third of the whipped cream. Spread on bottom 
layer. Arrange half of banana slices on top. Cover with second layer, spread 
top with remaining cream. Decorate with remaining banana slices and cherries 
just before serving. Mrs. H. E. Hitchings 

FABULOUS CHEESE CAKE 

1 6 oz. pkg. zwieback teasp. salt 

Yi cup confectioner's sugar Yi ^^^P butter 

grated rind large lemon Yi teasp. vanilla 

1 lb. cottage cheese 1 cup heavy cream 

4 eggs /4 ^"P sifted flour 

1 cup sugar 

Roll zwieback into fine crumbs, mix with confectioner's sugar and melted butter. 
Grease an 8-inch spring form pan and pat crumbs onto bottom and sides, saving 
those left over for top of cake. Start oven at 250° F. Push cottage cheese through 
a sieve to break it up. Separate eggs and beat yolks until very thick. Slowly add 
Yz cup sugar. Mix all other ingredients except egg whites and sugar, very 
thoroughly. Beat egg whites until stiff and gradually beat in remaining sugar. 
Mix egg whites into cheese batter with a gentle hand. Pour into pan, cover with 
crumbs and bake 1 % hours. Leave in oven until cake is cold and it will not fall. 

Jacques E. Fulghum 



BETTS COAL AND OIL COMPANY, INC. 

"Tons of Satisfaction" 
COAL AND PETROLEUM PRODUCTS 
608 West Hargett Street Telephone 5869 



90 



VERY BEST FRUIT CAKE 



3 oz. pkg. lemon peel 
3 oz. pkg. orange peel 
Yz lb. candied cherries 
^ lb. California walnuts 



lb. 



pecai 



Yi lb. pitted dates 

lb. candied pineapple 
lb. preserved citron 



y2 cup sugar - 
Yi cup honey 
5 well beaten eggs 
1 Yi cup enriched flour 
1 teasp, salt 
1 teasp. baking powder 
1 teasp. allspice 
Yi teasp. nutmeg 



1/ 



2 teasp. 



cup oran 



:loves 
ge or grape juice 



Yi lb. seeded raisms 

cup enriched flour 
1 cup shortening 

Shred fruit peel, halve cherries, nuts and dates, cut pineapple and citron the size 
of almonds. Dredge fruits in cup flour. Cream shortening and sugar. Add 
honey, then eggs and beat well. Add flour sifted with dry ingredients alternately 
with fruit juice. Beat thoroughly. Pour batter over floured fruits and mix well. 
Pour batter into heavy greased paper-lined cake tins or baking dishes. For 
attractive gift packaging pour batter into pint or quart aluminum foil freezer 
containers. Bake in slow oven, 250°, 2 to 3 hours for pints, ^Yi hours for quart. 
Place pan containing 2 cups water on bottom shelf of oven while baking. This 
gives cakes a greater volume, a more moist texture and a smooth shining glaze. 
Store in covered container in a cool place. Makes about 5 pounds. 

Mrs. F. P. Barnes 



POUND CAKE 



Fold 
more. 



2 sticks butter ) 

2 cups sugar ) beat together 

4 eggs, separated 

add yolks to butter and sugar 
'iYi cups sifted cake flour 
in stiffly beaten egg yolks. Cook at 



350 d< 



31/2 teasp. double action baking 
powder 

1 cup milk, add alternately 
with flour 

2 teasp. vanilla 

grees — about 1 hour or a little 
Mrs. E. S. Martin 




HUMPHREY'S 
DAIRY BAKERY 

Cameron Village 
Raleigh, N. C. 



91 



ICE BOX FRUIT CAKE 

1 jar (large) Dromedary 2 cups nuts (pecans) 

fruit cake mix 1 box raisins 

1 box vanilla wafers (big) 1 large can Carnation milk 

Mix and roll and put in refrigerator. 

Mrs. R. L. Hinton 

OLD FASHIONED HALF POUND CAKE 

1 cup soft butter 2 cups cake flour 

1 % cups sugar i/g teasp. mace 

5 eggs Yi teasp. vanilla 

pinch salt 

Cream sugar and butter together until all sugar is dissolved. Add unbeaten eggs 
one at a time and beat thoroughly. Sift and measure flour. Add salt and mace 
and sift again. Add flour to egg mixture and mix carefully. Add vanilla. Bake 
325°, 50 to 60 minutes. Mrs. Mary Bostick 

WHITE FRUIT CAKE 

Batter Fruit 

8 egg whites 1 grated coconut or 1 can 

1 cup butter Baker's coconut 

4 cups flour lt>- almonds (blanched and 

2 cups sugar cut) 

^ cup sweet milk '4 l''^- citron 

1 tablesp. vanilla 1 lb. crystalized pineapple 

1 tablesp. lemon Yi lb. crystalized cherries 

2 tablesp. baking powder 2 boxes white raisins 

Cut fruit in small pieces. Dredge fruit in one cup of the 4 cups of flour. Pour 

batter over dredged fruit. Mix well. Bake 3 hours in moderate oven, very 

slowly first hour. Mrs. C. E. Abernethy 

DEVILS FOOD CAKE 

2 cups self rising flour Yi cup shortening 

Yi cup cocoa 1 cup sweet milk 

cups sugar 1 tablesp. vanilla 

Place dry ingredients in mixing bowl. Add shortening. Mix well. Add milk, 
eggs and vanilla. Bake in two eight-inch pans in 350 degrees for 20 minutes. 

Mrs. H. A. Underwood 

DEVILS FOOD CAKE 

4 eggs 2 cups flour ) 

2 cups sugar 1 teasp. soda ) sifted 

% cup butter (3/8 lb.) 2 teasp. cream of tartar) 

2 oz. chocolate 1 teasp. vanilla flavoring 

1 cup milk 

Cream butter. Add sugar. Beat yolks of eggs. Add to butter and sugar. Alter- 
nately add milk and sifted flour. Add melted chocolate and vanilla. Then egg 
whites slightly beaten. Makes 2 large layers. Bake at 350° for approximately 30 
to 35 minutes. Mrs. John R. Bourne 



92 



PINEAPPLE UPSIDE DOWN CAKE 

Melt 2 tablespoons butter in iron frying pan. Sprinkle generously with brown 
sugar and nuts. Arrange pineapple and maraschino cherries. 
Batter: 1^ cups flour 1 egg 

^ cup butter % cup water 

% cup sugar 1/2 teasp. vanilla 

Mix as usual for cake batter. Pour over arrangement of pineapple, etc, in frying 
pan. Bake at 325° for 35 to 40 minutes. Let cool. Turn out into plate, after 
running knife around edge to be sure cake is free from sides of pan. 

Mrs. Ed Stevens 

SPICE CAKE 

Cream 2 cups brown sugar with Yi cup butter 

Dissolve 1 teaspoon of soda in 1 cup of sour milk. Add to this mixture: 
1 teasp. cloves 1/2 teasp. nutmeg 

Yi teasp. cinnamon 2 cups sifted flour 

Bake in loaf. Nuts and raisins may be added. 

Mrs. H. C. Smith 

JAPANESE FRUIT CAKE 

4 eggs 2 cups sugar 

1 cup butter 3 teasp. baking powder 

1 cup milk Yi teasp. salt 

3 cups flour 

Cream butter and sugar, add eggs, milk and dry ingredients alternately, beating 
after each addition. 

1 cup chopped nuts /4 teasp. cloves 

Yi teasp. vanilla teasp. cinnamon 

Yz lb. seeded raisins 

Divide batter in two parts — to one add nuts and vanilla — to the other add 
raisins and spices. Bake in four layers at 350°. 

CARAMEL ICING 

3 cups brown sugar — packed 1 tablesp. butter 
Yi cup cream 1 teasp. vanilla 
Y{ cup water 

Boil 5 minutes, add Yi cup chopped nuts and beat until cold. 

Mrs. W. B. Caviness 

WHITE FRUIT CAKE 

2 cups butter 1 large (qt.) can sliced pine- 

2 cups sugar apple drained and chopped 

4 cups flour Yi cup drained preserves or 
10 eggs stiff orange marmalade 

3 lbs. white raisins 1 teasp. salt 

1 teasp. lemon extract 3 teasp, baking powder 

1 lb. citron 4 cups chopped nuts (pecans) 

1 lb. cherries (candied) 
Fruit and nuts should be cleaned and chopped and dredged with Yi cup of flour. 
Sift remaining flour with dry ingredients. Cream butter and sugar and add 
beaten egg yolks. Add dry ingredients alternately with preserves. Add fruit. Mix 
well and fold in stiffly beaten egg whites. Bake in 5 pans, approximately 2 pounds 
in each pan, 250° for XYi hours. Mrs. W. B. Caviness 

93 



JAPANESE FRUIT CAKE 

2 cups sugar 1 cup sweet milk 

Yi lb. butter 4 cups flour 

6 eggs 4 teasp. baking powder 

Cream butter and sugar together. Add eggs, one at a time. Add milk alternately 

with sifted dry ingredients. 

To one-half the batter add: 

1 lb. seeded raisins 1 teasp. cloves 

1 cup chopped pecans 1 tablesp. cinnamon 

1 teasp. ground allspice 

To the other half of batter add: % lb. citron, cut in small thin 

% teasp. lemon flavoring slices. 

This recipe will make four nice size layers — two of each batter. Bake in well 

greased, floured layer pans, in moderate oven (350°), 30 to 40 minutes. When 

cool put together with the following filling: 

1 grated coconut, 1 Yi cups boiling water 
rind and juice 3 lemons 2 or 3 tablesp. corn starch 

2 cups sugar 

Cook in double boiler until thick. Spread between and on top of layers. 

Mrs. Alton P. Tripp 

PRUNELLA CAKE 

Yi cup Crisco 2^ cup stewed prunes 

1 cup sugar 1 Yi cups flour 

cup sour milk 2 eggs 

Yi teaspoon each of soda, salt, cinnamon, nutmeg, allspice, baking powder. 
Blend Crisco with eggs and sugar. Add chopped prunes. Stir in milk. Add sifted 
dry ingredients. Makes two layers. 

ICING 

2 cups confectionery sugar 2 tablesp. prune juice 
Yz teasp. cinnamon 2 tablesp. Crisco 

Y% teasp. salt 1 tablesp. lemon juice 

Mix 1 cup of sugar, cinnamon and salt with Crisco. Add remaining sugar, prune 
juice and lemon juice. Beat until creamy. Mrs. C. S. Manooch, Sr. 

ANGEL FOOD CAKE 

12 egg whites teasp. salt 

1 teasp. cream of tartar Yi teasp. vanilla 

1 Y2 cups sugar Yi teasp. almond 

1 cup sifted cake flour 
Add salt and beat egg whites until foamy. Add cream of tartar, beat until eggs 
are stiff but not dry. Gradually fold in sugar (use flat egg beater) . Add flour and 
flavorings. Cut through batter with knife after it is placed in the pan. Use large 
tube pan. Bake 1 hour. Start temperature at 275° and cook 20 minutes, then 
increase heat to 325°. Mrs. John R. Bourne 



Compliments of 
DWORSKY'S FURNITURE COMPANY 

2900 Hillsboro St. Phone 3-9255 



94 



YELLOW ANGEL FOOD CAKE 

6 eggs Yi tcasp, salt 

lj4 cups sugar 1 tcasp. vanilla 

1 cup water 1 teasp. cream of tartar 

1 cup flour 

Beat 6 egg whites stiff. Pour over white sugar syrup made by boiling 1^ cups 
sugar and 1 cup water to 238 degrees F. Beat until cool. Fold in 6 egg yolks 
beaten until thick and 1 teaspoon vanilla. Then fold in 1 cup flour, sifted 4 times 
with 1 teaspoon cream of tartar and ]/4 teaspoon salt. Bake in tube pan at 315 
degrees from 45 to 60 minutes. Mrs. A. B. Wester 



/4 



cu 



PINEAPPLE UPSIDE DOWN CAKE 

p butter 2 egg yolks 



1 cup sugar 1 cups flour 
^4 teasp. flavoring , 2 tcasp. baking powder 
Yi cup milk 1 cup brown sugar 

2 egg whites pineapple, sliced or diced 
2 tablesp. butter 

Cream butter and sugar thoroughly, add flavoring and egg yolks. Sift dry in- 
gredients together three times, add alternately with milk. Fold in stiffly beaten 
egg whites. Put butter in bottom of heavy frying pan or square baking pan 
(8 by 8 inches) , melt, add brown sugar and stir until blended. Arrange pineapple 
over sugar, pour cake batter over pineapple. Bake in moderate oven (350°), 25 
to 30 minutes. Turn upside down on cake plate immediately. 

Mrs. J. W. Powers 



CAROLINA 
FREEZER LOCKERS, INC. 

FREEZER LOCKERS — MEAT CURING 
COLD STORAGE 

PHONE 8193 

412 Glenwood Ave. Raleigh, N. C. 



95 



mm 1 


i 




^mj/ff FOOD STORES I204 NEWBERN Ave/ 



2012 Fairview Road — 1204 Newbern Ave. 



TIP TOP IS PART OF 
THE COMMUNITY IT SERVES 

YOU ARE CORDIALLY 
INVITED TO USE OUR 

HOSPITALITY ROOM 

(In the Fairview Road Store) 

For Your Class Meetings 
Circle Meetings, Clubs ond 
Get-togethers 

This is another free Tip Top Service 

Year-Round Ample Parking 

Air Conditioning Facilities 



CAKE ICINGS 



CHOCOLATE ICING 

2 cups sugar ^4 cup evaporated Pet milk 
4 squares chocolate 

Dissolve chocolate and sugar, then add milk. Boil 2 minutes; stir constantly. 

Mrs. H. C. Smith 

CHOCOLATE FUDGE ICING 

3 sqrs. chocolate /4 teasp. salt 

2 tablesp. butter 1 teasp. vanilla 

2 cups sugar 1 cup nuts 

% cup rich milk 

Melt the butter in a sauce pan, add the chocolate and stir over a slow fire until 
the chocolate melts. Then add the sugar, milk and salt. Continue stirring until 
the sugar is dissolved, then boil without stirring to 240° or the soft ball stage. 
Remove from fire, add extract and nuts if desired. Let stand until thick and 
creamy. Ice cake. 

Mrs. E. I. Terry 

CREAM CHEESE ICING 

1 tablesp. milk 1 square unsweetened chocolate 

1 (3 oz.) package cream cheese 1 teasp^ vanilla and dash of salt 

2^ cups sifted confectioners 
sugar 

Cream the cheese and milk. Add sugar gradually. Add melted chocolate. Blend 
well. Then add salt and vanilla. 

Mrs. H. A. Underwood 

CREAMY CHOCOLATE FROSTING 

1 cup granulated sugar /4 ^^^P rnilk. 

cup cocoa or one square 14 teasp. vanilla 

Bakers chocolate shake of salt 

cup butter 

Mix all the ingredients, except the vanilla, in a sauce pan. Put over a low flame 
and stir constantly until mixture boils all over. Allow to boil exactly one minute. 
Remove from fire and cool slightly. Add vanilla and beat until desired con- 
sistancy. Two tablespoons of fine marshmallow cream blended with this mixture 
makes it truly luscious. 

Mrs. E. B. Grover 




97 



BROILED ICING 

3 tables, melted butter 2 tablesp, cream 

5 tablesp. brown sugar 1/2 cup dry shredded cocoanut 

Mix all ingredients and spread on top of cake while still warm; place under slow 
broiler, about 275° until icing bubbles all over and becomes slightly brown. 
Sufficient for cake 8 inches square. 

Good on cake mixes but double the quantity. Mrs. W. B. Caviness 

FOOLPROOF CARAMEL FROSTING 

One large tablespoon flour mixed with 2 cups brown sugar, firmly packed, V2 
cup cofiee cream (or canned milk undiluted) . Boil five minutes at low heat. 
Remove from fire, add one "Milky Way" candy bar, dissolve, and then add 1 
teaspoon vanilla, stir until thick. This is ample for two layers. 

Mrs. A. W. George 

MOCHA ICING FOR DEVILS FOOD CAKE 

stick butter 1 teasp. vanilla flavoring 

^ cup coffee (cold) 1 pkg. xxxx sugar 

3 tablesp. cocoa 

Have butter soft. Add cocoa, coffee, and sugar. Do not always use quite a full 
package of sugar. Delicious on Devils Food Cake. Mrs. John R. Bourne 

CARAMEL ICING 

Mix well: 6 tablesp. cream or top milk 

2 cups brown sugar i/^ cup butter 

Bring to slow boil and boil for two (2) minutes. Remove from fire and add Yi 
teaspoon baking powder and Yi teaspoon vanilla. Beat well until smooth and 
creamy. Then spread on cake. Mrs. L. B. Crosby 



DIAMONDS WATCHES 



1881 ^1111 1 II K 1952 




JEWELERS 
and 

SILVERSMITHS 

128 Fayetteville Street 
Raleigh, N. C. 
SILVER JEWELRY 



98 



COMPLIMENTS 
of 

CAROLINA 
SURGICAL SUPPLY COMPANY 

RALEIGH DURHAM 



COMPLIMENTS 
of 

LANE TRUCKING COMPANY 

GRADING — HAULING 
SAND — STONE — GRAVEL 




COOKIES 



BUTTER FINGERS 

cup confectionary sugar 4 tcasp. water 

1 lb. margarine 4 cups flour 

4 teasp. vanilla 1 cup nuts (chopped) 

Mix and make into little fingers. Bake in oven 300-350 degrees for about 20 
minutes. Makes about 100. 

Mrs. Kathleen Wheatley 

CHEWY BROWNIES 

Not quite 1 stick butter or 1 cup flour 

margarine ^3 teasp. baking powder 

1 cup sugar 2 eggs 

5 tablesp. cocoa 1 teasp. vanilla 

Melt butter. Mix cocoa and sugar and add butter. Then add other ingredients. 
Cook at 325°, 20 to 25 minutes. 

Mrs. Ed Stevens 

BROWNIES 

Cream ^ cup butter or Add 2 beaten eggs 

margarine Yt, cup all purpose flour 

% cup white sugar pinch of baking soda 

Beat well Yi cup broken walnuts or 

2 squares melted chocolate pecans 

Use a greased pan about 7in. square. Bake about 30 minutes at 325 degrees. 

Mrs. A. W. George 

BROWNIES 

2 squares chocolate ^ teasp. salt 

Yi cup shortening % cup flour 

2 eggs Yi teasp. baking powder 

1 cup sugar 1 cup nuts 

Melt chocolate and shortening, add sugar; eggs, sifted flour with salt and baking 
powder. Add nuts last. Bake in 10-inch square pan, 25 minutes in 350 degree 
oven. 

Mrs. D. B. Howell 
Mrs. W. J. Brodgon 

100 



OATMEAL COOKIES 

Cream : 1 cup butter 1 '/z cups flour 

1 cup brown sugar Add and Mix: 

1 cup white sugar 2i/^ cups oatmeal 
Add: 2 eggs lYz teasp. vanilla 

Sift and mix with above: Add and Mix: 

2 teasp. baking powder 1 cup raisins or 
1/4 teasp. salt coconut 

Drop by spoonfuls on cookie sheet. Bake 350° to 375' oven for 20 to 25 minutes 
• until brown. These may be pressed down with wet glass. 

Mrs. H. H. Moore 



or 



PECAN BALLS 

Yi cup butter I pinch salt 

2 tablesp. sugar 1 cup cake flour 

1 teasp. vanilla 1 cup chopped pecans 

Cream butter. Add sugar and other ingredients. Roll in small balls. Bake in 
slow oven until well dry. Roll in powdered sugar while hot. If stored in air-tight 
container will keep for several weeks. Excellent for Christmas cookies. 

Mrs. E. J. Fulghum 

WET GLASS COOKIES 

Cream together: Sift together and mix with above: 

1 cup butter lA teasp. salt 

1 cup brown sugar (packed) 3 cups flour 

1 cup white sugar 1 teasp. baking soda 

Add : 3 eggs, well beaten Add : 1 teasp. vanilla 

1 cup chopped nuts 
1 pkg. cut up dates 

Drop one full teaspoon of batter on greased cookie sheet one inch apart and press 
down M'ith wet glass. Bake 375° until brown. 

Mrs. H. H. Moore 

CRESCENTS 

Cream together: 1 tablesp. ice water 

ly^ sticks butter 1 cup pecans, chopped fine 



cu 



p powdered sugar 2 cups plain flour (makes stiff 

Add : dough) 
1 tablesp. vanilla and 
Take about 1 teaspoon dough and roll in hand, shape it in the form of a crescent. 
Bake on ungreased cookie sheet about 30 minutes at 300 degrees. They will not 
be brown. Roll in powdered sugar and cool. 

Mrs. A. W. George 



LIGHTFOOT'S ANTIQUES 

''We Specialize in Frames, Prints and Mirrors" 
2 Maiden Lane Tel. No. 3-1167 



101 



lire 



ENGLISH TOFFEE COOKIES 

Cream: 1 cup butter Add: cup ground pecans 

1 cup sugar 2 cups flour 

Add: 1 egg yolk 1 teasp. vanilla 

Press on cookie sheet that has sides until it touches all sides. Spread egg whi 
unbeaten over the top. Sprinkle cup ground nuts over this and press them 
into the dough a bit. Bake slowly 315° for 45 minutes or 1 hour. Cut immedi- 
ately into squares. Mrs. H. H. Moore 

REFRIGERATOR PINWHEELS 

1 cup butter 1 teasp. vanilla 

1 cup granulated sugar 4 cups sifted flour 

1 cup brown sugar 1 teasp. soda 

3 eggs Yi teasp. salt 

Cream butter until soft. Gradually add sugar and continue creaming until smooth. 

Add beaten eggs and vanilla, beat until light. Stir in flour which has been 

sifted with soda and salt. Mix well. Roll dough ^ inch thickness and spread 

with filling. 

FILLING 

1 lb. dates (run through food 1 cup chopped nuts 

chopper) Yi cup sugar 

Yz cup orange juice 

Combine ingredients: cook ten minutes. Cool slightly and spread on rolled 
dough. Roll up as for Jelly Roll. Wrap in wax paper. Chill over night. Cut in 
Ys inch slices. Bake at 375° for twelve minutes. Mrs. L. B. Crosby 

DATE BARS 

1 pkg. dates 5 tablesp. flour 

1 cup nuts, chopped 2 teasp. baking powder 

Yi cup sugar % teasp. salt 

3 unbeaten eggs 1 teasp. vanilla 

Mix all together, eggs last, one at a time. Pour in well greased shallow pan. Bake 

in 350 degree oven about 30 minutes. Cool a little, cut in squares, roll in 
powdered sugar. Mrs. W. E. Thomas 

QUAKER OATMEAL CRISPS 

|/2 cup butter 2 cups oatmeal 

4/5 cup brown sugar Yi teasp. salt 

Cream butter, add sugar gradually, beating until light. Add salt and oats. Bake 
in a well-greased tin in a moderate (300°) oven until delicate brown. Cut in 
pieces when cool. Mrs. R. L. Keggereis 

DATE TORTE 

1 pkg. dates 2 eggs 

1 tsp. soda 1 Yi cups flour 

1 cup boiling water 1 tsp. vanilla 

3 tbsp. butter 1 tsp. baking powder 

1 cup sugar 1 cup nut meats 

Sprinkle soda over cut-up dates, then pour boiling water over this. Let cool. 
Cream sugar and butter, add eggs, baking powder and flour; last add dates 
and nuts to this batter. Bake in long well greased pan at 325° about 40 min- 
utes. Cut in squares and serve with whipped cream. Serves 10. 

Mrs. Lucy Corzine 

102 



NUT BARS 

Yi cup butter 1 teasp. vanilla 

2 cups brown sugar 2 teasp. baking powder 

2 eggs 1 cup nut meats 

1 1/2 cups flour 

Melt butter, ada sugar, stir in eggs. Sift flour and baking powder. Add vanilla 
and nuts. Bake about 20 minutes in oven 350 degrees. Cut in bars. 

Mrs. R. B. Helfrich 

MEXICAN WEDDING CAKES 

^2 cup butter 1 cup nuts 

1 cup flour , , ■ 1 teasp. vanilla 

4 tablesp. sugar 

Mix thoroughly, adding nuts last. Shape in small rolls size of a date and bake. 
When done roll in powdered sugar. Bake at 350° for about 35 minutes or until 
done. Mrs. O. W. Hooker 

QUICK COOKIES 

24 doubc graham crackers or %. cup chopped pecans 

1 can Borden's condensed or walnuts 
sweetened milk 1 pkg. chocolate drops 

Preheat oven 325°. Roll graham crackers and mix thoroughly with other in- 
gredients. Spread evenly and cook on buttered baking sheet for 20 to 25 minutes. 
Cut in squares and remove immediately. Mrs. Earl Umstead 

BUTTERSCOTCH STICKS 

y2 cup oleo 2 teasp. baking powder 

2^/2 cups brown sugar ^/2 cup nuts 

2 eggs 2 teasp. vanilla 
U/2 cups flour ^2 teasp. salt 

Melt butter. Add sugar and blend. Add unbeaten eggs and beat well. Add flour, 
nuts and vanilla. Spread thinly on greased pan. Cook about 30 minutes at 325°. 

Mrs. Wiley M. Pickens 

PECAN DELIGHTS 

1 cup self-rising flour '/4 cup butter 

cup light brown sugar 
Mix together well. Pat into a greased 9-inch square pan. Bake in a moderate 
oven 350 degrees until slightly browned. 

1 cup light brown sugar 2 tablesp. self rising flour 

2 eggs well beaten \Yz cups cocoanut 

1 teasp. vanilla 1 cup chopped pecans 

Mix all ingredients together. Pour over baked mixture. Bake at the same tem- 
perature 350 degrees until browned about 20-25 minutes. 

Mrs. W. B. Caviness 

EGG KISSES 

1 egg white, beat stiff % cup nut meats, chopped 

1 cup brown sugar, firmy packed teasp. vanilla 

Mix together and drop on greased baking sheet in small balls. Cook at 325 
degrees, about 15 minutes. Makes about 3 dozen. Mrs. E. S. Martin 



103 



ICE BOX COOKIES 

1 cup butter |/2 teasp. salt 

2 cups brown sugar 1 cup chopped nuts 
2 eggs 3^2 cups flour 

1 scant tcasp. soda 

Cream sugar and butter. Add eggs continue to beat. Sift flour, soda and salt 
together and mix with nuts and other mixture. Make into rolls and put in ice 
box over night. Take out next day, slice very thin and bake quickly. 

Mrs. W. J. Brogdon 

PEANUT BUTTER COOKIES 

1 cup peanut butter creamed 2 well beaten eggs 

with 3 cups flour 

1 cup shortening, add gradually 1 teasp. vanilla 

1 cup brown sugar slightly tcasp. salt 

packed 2 tcasp. baking powder 

1 cup white sugar — then add 

Cream peanut butter and shortening, sugar, add beaten eggs, sift flour, measure 
and add with salt and baking powder, add vanilla. Chill dough thoroughly. Roll 
into one inch ball and press down with fork on well greased baking sheet. Bake 
in oven 325 degrees until slightly browned. Makes 7 dozens. 

Mrs. B. F. Russell 

CHOCOLATE MACAROONS 

2 squares chocolate 1 teasp, baking powder 
butter size of egg 1 cup chopped nuts 

1 cup sugar 1 tcasp. vanilla 

2 eggs pinch of salt 
1 cup flour 

Melt chocolate and butter in double boiler. Cool. Add sugar and eggs whole, 
one at a time. Beat well. Add flour sifted with baking powder and salt. Add 
vanilla. Drop from spoon on greased baking sheet. Bake 10 to 12 minutes at 350°. 

Mrs. John Prescott 

ROCKS 

Ys cup shortening 2 cups flour 

1 cup brown sugar 2 tsg. baking powder 

2 eggs 2Yz tsp. pastry spice 
^4 cup milk 1 cup dates or raisins 
2 tbsp. cocoa 1 cup nut meats 

1 tsp. vanilla 

Cream shortening, sugar, eggs and vanilla, add nuts and raisins or dates. 
Allow to stand ten minutes. Alternate milk and dry ingredients (sifted to- 
gether). Drop on cookie sheet, bake in moderate oven 25-30 minutes. Oven 
should be 400°, so cookies will set, then reduce heat to bake them without 
burning. Mrs. Phillip Schwartz 



ECONOMY CLEANERS 

407 W. Peace St. — Phone 7538 



104 



SPRITS 

1/4 lb. butter 2 cups flour 

1 cup sugar 1 tcasp. almond extract 

Roll out and cut like cheese straws. Bake to a golden brown. 

Mrs, E. B. Grover 



CORNFLAKE COOKIES (4 doz.) 

2 egg whites 3 cups cornflakes 

1 cup sugar 1 cup chopped nuts 

teasp. vanilla 

Beat egg whites until stiff. Gradually add sugar to egg whites, beating all the 
time. Then add cornflakes and nuts alternately. Add vanilla. Drop on cookie 
sheet (greased) by teaspoonfuls. Cook in 350 degree oven 10 minutes. 

Mrs. Howell DeBerry, Jr. 



OLD FASHIONED GINGER COOKIES 

2 cups flour (sifted) 1 V4 tsp. soda 

% cup shortening 1 tsp. cinnamon 

(bacon fat best) tsp. cloves 

% cup brown sugar (light) 2 tsp. ginger 

V2 cup molasses 1 tsp. salt 

1 egg 1/2 cup sour milk 

Rub shortening into flour, then add the other ingredients. This makes a stiff 
dough. Then roll out, adding a little flour to prevent sticking. Bake 15 minutes 
at 375 degrees. Makes about 30 cookies. 

Mrs. Annie Thompson 



LEBKUCHEN 

4 eggs tsp. ginger 

1 lb. brown sugar V2 tsp. allspice 

2 cups flour 2 oz. citron, cut fine 

1 tsp. cinnamon ^2 lb. almonds, blanched 

14 tsp. nutmeg and cut fine 

Beat the eggs well and stir in the sugar. Mix the flour and spices with the 
chopped nuts and citron and combine the mixtures. Bake in flat greased pans 
in a moderate oven (375°) for 20 minutes. When cool cut into narrow strips 
and frost with powdered sugar icing. 

Mrs. Philip Schwartz 



E. G. COTH RAN 

REALTOR 

Commercial Bldg. Dial 3-1292 



105 



Joe Chambers Bob Coviness 

CHAMBERS-CAVINESS, INC. 

''Buildings of Merif — Homes of Distinction'' 

— GENERAL CONTRACTORS — 
Residential and Commercial Builders 
PHONE 5643 

2515 Foirview Rood Raleigh, N. C. 



C. G. Poole, Jr., President E. R. Harris, Jr., Vice President 
John Manning, Secretary-Treasurer 

C. G. POOLE, INC 

Highway, Grading and Excavating Contractors 

RALEIGH, NORTH CAROLINA 
Telephone 6051 P. O. Box 721 



LEMON MERINGUE PIE 

1 cup sugar 1 cup water 

Cook together in top of double boiler until boils. Combine yolks of two eggs 
beaten, juice and rind of 1 lemon, 3 tablespoons cornstarch mixed with water; 
and add to the boiling sugar and water. Boil until thick. Pour into 8-inch baked 
pie shell. Beat the two whites of eggs separately until they stand in peaks, add 
2 tablespoons sugar and top the pie. 

Mrs. Harold Eckcrt 



LEMON PIE 

1 cup sugar 2 tablesp. flour 

teasp. salt 2 tablesp. cornstarch 

1/4 cups water 2 egg yolks 

1 tablesp. butter cup lemon juice 

Mix dry ingredients well. Add water, cook until thick. Add beaten egg volks and 
cook until thick, stir constantly. Remove from heat, add butter, lemon juice and 
1 teaspoon grated rind. Put in baked shell. Cover with meringue made with 2 
egg whites and 4 tablespoons sugar beaten stiff. 

Mrs. T. L. Copley 

LEMON PIE FILLING ^ 

cup sifted flour 3 egg yolks 

cups sugar 1 cup boiling water 

few grains salt 1 teasp. butter 

juice of 1 lemons 
Beat egg yolks; add mixed dry ingredients, juice of lemon, pour in boiling water, 
stirring well. Cook in double boiler, stirring until thickened; cook 10 minutes; 
add butter and pour into baked pie shell. Cover with meringue and bake in hot 
oven until brown. 

Mrs. Sam G. Riley, Jr. 

CHESS PIE 

4 eggs 4 tablesp. milk 

2 cups sugar 1 stick butter or margarine 
4 tablesp. corn meal 

Beat eggs, add sugar, corn meal and milk and mix. Melt butter and add to 
mixture. Pour into 9-inch unbaked pie shell and bake in moderate (350°) oven 
for about forty minutes, or until done. 

Mrs. B. C. Reavis, Durham, N. C. 



107 



EASY COCOANUT PIE 

1 cup sugar 1 teasp. vanilla 

2 eggs ^ cup milk 

1 cup grated cocoanut 3 tablesp. melted butter 

1 tablesp. flour 

Add flour to sugar and mix thoroughly. Then edd eggs. Beat until fluffy. Add 
milk, vanilla, cocoanut, and butter. Pour in pie shell. Bake in moderate oven 
— 325 degrees. Mrs. Wiley M. Pickens 

COCOANUT CUSTARD PIE 

1 can or Yi pkg. dry cocoanut 1 cup milk 

% cup sugar 1 tablesp. butter 

3 eggs 1 teasp. vanilla 

Combine all ingredients and pour in unbaked pastry shell. Bake 15 minutes at 
450 degrees, reduce heat to 350 degrees and continue baking 20 to 30 minutes 
until brown. Mrs. Roberta Lynn 

SARAH ELIZABETH'S BROWN SUGAR TARTS 

1 lb. package brown sugar 3 tablesp. flour 

1 stick oleo 3 tablesp. milk 

3 eggs 1 teasp. vanilla 

Mix and put in unbaked crust and bake at 350°. This will make 24 tarts. 

Mrs. Robert Ruark 

FRENCH APPLE PIE 

Line a 9-inch pie pan with pastry and chill while preparing apples. 
6 cups sliced apples 1 teasp. cinnamon 

14 cup sugar 2 tablesp. flour 

Mix and place in chilled pie pan. 

TOPPING 

Yi cup butter 34 cup sifted flour 

Yi cup brown sugar 

Cream butter and sugar with pastry blender. Work in flour to make crumbs. 
Sprinkle over apples. Bake 15 minutes at 450 degrees. Reduce to 350 degrees for 
20 to 30 minutes. If pie browns too quickly cover with paper last few minutes. 
May be served with ice cream or whipped cream. 

Mrs. John Prescott 



331 Fayetteville St. Phone 2-4426 

Compliments of 

GUY GIBBONS ESSO STATION 

623 Hillsboro Street Phone 7379 



108 



DARK CORN SYRUP CUSTARD PIE 

^2 cup sugar 3 tablcsp. flour 

2 eggs beaten J4 '^casp. salt 

1 cup dark corn syrup 1 teasp. vanilla 

Yi cup milk 4 tablcsp. melted butter 

1 unbaked pie shell, 8 or 9 inches in diameter. Mix and bake as pecan pie. 

Mrs. W. E. Thomas 

GUAVA JELLY PIE 

3 egg yolks |/2 stick melted butter 
1 cup sugar 3 egg whites 

^2 ot 12 oz. glass of jelly 
Mix egg yolks, sugar, jelly and butter together. Fold in well beaten whites of 
eggs. Cook in unbaked pastry shell. Cook slowly for 45 minutes or until filling 
is firm. Serve with whipped cream. Mrs. H. E. Hitchings 

PUMPKIN CHIFFON TARTS OR PIE 

Beat: 3 egg yolks teasp. salt 

^2 cup sugar ^/^ teasp. cinnamon 

Add: cups mashed pumpkin Y2 teasp. nutmeg 

(cooked or canned) Yi teasp. ginger 

W cup milk 

Cook until thickened, stirring constantly. Soften 1 tablespoon gelatine in ^ 
cup cold water. Add to pumpkin mixture, stirring until dissolved. Beat 3 egg 
whites, add ^2 cup sugar gradually. Fold into pumpkin mixture. Fill pie shells or 
tart shell when cool. Serve with whipped cream. Mrs. H. H. Moore 

JOHN MARSHALL CREAM PIE 

1 cooked pie shell J4 teasp. salt 

14 pint whipping cream 2 tablesp. sifted flour 

grate semi-sweet chocolate 4 beaten egg yolks 

Filling: 1 cup milk 

1 tablesp. gelatine (envelope) 1 teasp. vanilla 

1 cup sugar 4 egg whites 

Mix or sift dry ingredients and add egg yolks and milk. Cook until thick in 
double boiler. Cool to room temperature. Add vanilla. Fold in stiffly beaten egg 
whites and whipped cream. Pour in cooked pastry shell and cool until 

firm. Cover with slightly sweetened cream and sprinkle grated chocolate on top. 

Mrs. Ed Stevens 



Mitchell Funeral Home, Inc. 

Funeral Directors — Ambulance Service 
TELEPHONE 8328 
Watch for opening date of our new Funeral Home and Chapel 



109 



PECAN PIE 

Yi cup sugar ^ teasp. salt 

2 eggs, beaten 1 teasp. vanilla 

1 cup dark corn syrup 1 unbaked pie shell (8-inch 

cup pecans diameter) 

2 tablesp. flour 

Blend sugar with flour and salt. Add eggs, syrup, vanilla and pecans. Pour into 
pie shell. Bake 10 minutes in moderately hot oven, (400 degrees). Lower heat 
to moderately slow, (300 degrees) and bake until firm, about 30 or 40 minutes. 

Mrs. W. E. Thomas 

COCONUT CREAM CHIFFON PIE 

1 baked pie crust ^ teasp. salt 

1 tablesp. gelatine 1 teasp. vanilla 

J4 cup cold water 1 cup scalded milk 

3 eggs, separated 2 cups heavy cicam, whipped 
Yi cup sugar % cup shredded cocoanut 

Sprinkle gelatine in cold water. Combine egg yolks, sugar, salt, and vanilla. Add 
to hot milk. Cook in double boiler until mixture coats spoon. Add gelatine to 
hot mixture, stir until dissolved. Chill until syrupy. Fold in stiffly beaten egg 
whites and one cup whipped cream. Pour into crust-line pan and chill. Top pic 
with remainder of whipped cream and sprinkle with coconut. 

Mrs. J. W. Powers 

CHESS PIE 

3 eggs 2 tablesp. melted butter 

1 Yi cups sugar 1 teasp. nutmeg 

1 tablesp. corn meal 1 t^asp. vanilla 
3 tablesp. sweet milk 

Beat eggs, add other ingredients and stir well. Pour into unbaked pie shell and 
bake at 350° about 40 minutes or until knife inserted comes out clean. 

Mrs. Dave Griffis 

BROWN SUGAR PIE 

3 egg yolks (beaten) ^3 cup butter 

3 egg whites (stiff) Yi cup milk 

2 cups brown sugar 1 teasp. vanilla 

Mix ingredients together, folding in the egg whites last. Put in pie shell, bake 
30 minutes or until the filling does not shake. May be served with whipped cream 
or ice cream. Mrs. T. L. Copley 



CHEROKEE BRICK COMPANY 

703 Commercial Building 
Telephone 6324 
RALEIGH, NORTH CAROLINA 



110 



DILLON 
SUPPLY COMPANY 

MACHINERY 
MILL SUPPLIES 

RALEIGH ROCKY MOUNT 



DURHAM 



GOLDSBORO 



Serving the South Since 1875! 

'Rhodes 

F U R N I T U R E 

Wilmington Street at Martin 
"Your Complete Household Furnishers'' 



JOHN ASKEW 

Wallpaper, Paint and Painters Supplies 

110 Glenwood Avenue 
Phone 6824 Raleigh, N. C. 



NESSELRODE PIE 

1 baked 9-inch pie shell pinch salt 

1 tablesp. plain unflavored J4 ^"P — P^"^ ^ tablesp. granu- 
gelatine lated sugar 

cup cold water 1 teasp. rum 

2 cups light cream unsweetened or semi-sweet 
2 eggs, separated chocolate shavings 

Make easy pastry. Prepare 9-inch pie shell, having a fluted edge. Chill 30 
minutes; then bake 450° F., 10 minutes, or until brown. Soak gelatine in cold 
water 5 minutes. Scald cream in top of double boiler. Beat egg yolks with fork, 
then stir in salt and ^ cup sugar. Add scalded cream slowly to egg yolks, while 
stirring constantly. Return mixture to double boiler, and cook over boiling water, 
stirring constantly, until smooth and slightly thickened — about 5 minutes. Re- 
move from heat; add gelatine, and stir until dissolved. Pour into a bowl and 
chill until it begins to thicken. Beat egg whites quite stiff; then gradually add 
remaining 6 tablespoons sugar, while beating until stiff. Fold into chilled custard 
with rum flavoring. Pour into pie shell; chill until set. Just before serving, shave 
a square of chocolate with a sharp, straight-edged knife, sprinkle, shavings on pie. 

Mrs. O. W. Hooker 



COCONUT CREAM PIE 

2|/2 cups milk \ Vz teasp. salt 

1 cup sugar 2 tablesp. butter 

3 tablesp. flour (all purpose) 1 cup fresh grated coconut 

3 egg yolks 

Scald milk. Mix sugar, flour and salt. Add to the scalded milk. Beat yolks and 
add them. Cook, stirring constantly until thick. Add coconut and juice of 
IfemiDn. Pour into baked pie shell and cover with meringue. Sprinkle with coconut 
and brown meringue. 

Meringue: 3 egg whites stiffly beaten with 6 tablespoons sugar, ^ teaspoon 
baking powder. Mrs. Marvin Dunbar 

GRAHAM CRACKER PIE 

Roll finely 22 graham crackers. Add 1 teaspoon flour and Yi cup sugar. Melt 
Vz cup butter, add to this mixture. Don't cook. Line a pie pan with above 
mixture pressing same tightly against pan. Reserve ^ of the above mixture for 
top. 

FILLING 

Heat: 3 cups milk • 3 tablesp. cornstarch 

Add: Yz cup sugar 3 egg yolks 

Beat well and cook until desired thickness. Add Yz teasp. vanilla. Pour into crust. 

MERINGUE 

Beat 3 egg whites ^4 teasp. cream of tartar 

Add 3 tablesp. sugar 

Beat until stiff — ^but not dry. Pile lightly on filling and sprinkle crumbs on 
top. Bake in slow oven 15 minutes. 

Mrs. W. H. Baird 



113 



APPLE TORTE 

24 cup sifted flour 3 tcasp. vanilla 

3 teasp. baking powder 2 cups diced apples 

teasp. salt 1 cup chopped walnuts or 

2 eggs, beaten pecans 
U/2 cups sugar 

Sift together the flour, baking powder and salt. Add sugar and vanilla to beaten 
egg. Beat well. Add dry ingredients, apples and nuts to liquid mixture. Mix well 
and bake in a well greased 8" x 12" x 4" baking dish for 45 minutes at 350°. 
Serve with a scoop of vanilla ice cream if desired. Mrs. R. L. Hinton 

ANGEL PIE 

cups granulated sugar 3 tablesp. lemon juice 

^ teasp. cream of tartar 1 tablesp. grated lemon rind 

4 egg whites ^ teasp. salt 

3 tablesp. shredded coconut (optional) 1 pt. heavy cream 

4 egg yolks strawberries 

While oven heats to 275° F. sift 1 cup sugar with ^ teaspoon cream of tartar. 
Separate 4 eggs, and beat whites till they stand in stiff, not dry peaks. Then 
slowly add sugar, beating. When meringue makes very stiff, glossy peaks, spread 
it over bottom, up sides just to rim of well greased 9-inch pie plate, making 
bottom ^ inch thick, sides 1 inch thick. Next sprinkle rim with 2 tablespoons 
coconut. After baking at 275° F. one hour (it should be light brown and crisp), 
cool. Beat 4 egg yolks slightly in double-boiler top, then stir in ^/^ cup sugar, 3 
tablespoon lemon juice, 1 tablespoon grated lemon rind, Ys teaspoon salt. Cook 
these, stirring, over boiling water until thick, about 8 to 10 minutes. When 
mixture cools, whip 1 cup cream, then fold custard into it. By this time, the 
meringue shell with its coconut ruff should be cool enough to fill. Slowly pour 
lemon-cream mixture into center of meringue and spread. Tuck pic into refrig- 
erator, where it should chill at least 12 hours — preferably 24 hours before garnish- 
ing. Top pie with blobs of unsweetened whipped cream ( 1 cup) and sprinkles of 
coconut which toasted while meringue baked. Strawberries on top of pie lend 
a party touch. This is very good to serve for desert bridge. 

Mrs. R. E. Woodcock 

BUTTERSCOTCH TARTS 

2 eggs separated IY2 ^^p^ ^^il^ 

1 cup brown sugar 4 tablesp. butter or oleo 

Ys teasp. salt 1 teasp. vanilla 

4 tablesp. flour 4 tablesp. granulated sugar 

Combine beaten egg yolks, brown sugar, salt, flour, milk, and butter in double 
boiler. Cook, stirring constantly until thick. Cover and cook 15 minutes, stirring 
occasionally. Cool, add vanilla, and pour in baked pastry shells. Cover with 
meringue, made from beaten egg whites, adding 4 tablespoons sugar and bake 
in slow oven until meringue is brown. Mrs. Sam Ruark 



Your TOTAL Food Bill Is Less 
When You Shop CS 
SAVE MORE ON QUALITY FOODS 

AT YOUR FRIENDLY 

COLONIAL STORES 



114 



CHOCOLATE PIE 

2 cups milk Ys tcasp. salt 

to 1 cup sugar 2 squares melted chocolate 

cup flour 3 eggs 

J4 teasp. vanilla 

Heat milk to scalding point in double boiler. Blend sugar, flour, and salt. Add 
to milk and stir until smooth and thick. Add melted chocolate. Cover and cook 
15 minutes. Separate eggs. Beat yolks and add thick sauce to beaten egg yolks 
gradually, stirring until smooth. Return mixture to double boiler and cook 5 
minutes. Add vanilla and cool. Put in baked pastry shell. Beat egg whites, adding 
6 tablespoons sugar — beating until whites will form peaks. Top pie with meringue 
and brown in a slow oven. Mrs. Sam Ruark 

CHOCOLATE CHIFFON PIE 

2 1-oz. sqs. unsweetened ^/^ cup sugar 

chocolate, grated /4 t^^sp. salt 

cup boiling water 1 teasp. vanilla extract 

1 tablesp. unflavored gelatine ^"P sugar 

cup cold water 4 stiflly-beaten egg whites 

4 egg yolks 1 9-inch baked shell 

Melt chocolate in boiling water; add gelatine, softened in cold water; stir until 
dissolved. Add egg yolks, beaten light with cup sugar. Add salt, vanilla 
extract; cool. Beat remaining cup sugar into egg whites. Fold into chocolate 
mixtures; pour into baked shell. Chill until firm. Spread with sweetened whipped 
cream. Mrs. Fred Habel 



WAKE TIRE COMPANY 

(Clark Savage) 

Every Facility for Every Tire Service 

118 West Davie St. Tel. 3-3064 



115 



CHERRY PIE (9-inch) 

2 % cups canned sour cherries, 1 tbsp. butter 

drained (save juice for liquid) 4 tbsp. flour 

% cup sugar Yi cup juice 

Mix sugar and flour, and sprinkle Vz of it over the uncooked bottom crust. 
Add cherries, sprinkling remaining sugar and flour through them. Dot with 
butter. Add juice. Cover with top crust. Bake 15 minutes at 450 degrees, reduce 
temperature to 350 and bake about 15 more minutes or until nicely browned. 

Mrs. W. B. Caviness 

BLACKBERRY OR BLUEBERRY PIE 

Canned blackberry or blueberry pie is made the same as canned cherry pie 
except reduce sugar to cup and add 1 tbsp. lemon juice to blueberries. 

FRESH CHERRY PIE (9-inch) 

4 cups washed pitted sour 1 ^3 cups sugar mixed with 

cherries 5 tbsp. flour 

1 tbsp. butter 

Fill pastry-lined pan with cherries, sprinkling them with flour and sugar mix- 
ture. Dot with butter. Cover with lattice top. Bake 10 minutes at 450 then 30 
minutes at 350. 

Mrs. W. B. Caviness 

FRESH BLACKBERRY OR BLUEBERRY PIE 
(Frozen berries may be used but if frozen with syrup reduce sugar to taste) 

Make same as fresh cherry pie except use 1 cup sugar for blackberries. For 
blueberries use % cup sugar and 1 tbsp. lemon juice. 

Mrs. W. B. Caviness 

MINCE PIE (9-inch) 

To a 2 lb. jar of mincemeat add enough peeled, cored and chopped apple and 
orange juice or other liquid to make 4 cups. Fill pastry-lined pan. Dot with 
butter. Cover with top crust. Bake 10 minutes at 450 degrees then reduce 
temperature to 350 and make about 20 minutes or until nicely browned. 

Mrs. W. B. Caviness 



Blend Well Into Your Home 
CARPETS — SHADES 

PICTURES — VENETIAN BLINDS 

jrom 

CLARK ART SHOP, Inc. 

300 Glenwood Ave. Raleigh, N. C. Dial 8319 



116 



CANDIES 



CHOCOLATE FUDGE 

2 cups sugar 1 tablcsp. Karo syrup (dark) 

6 tablesp. cocoa 3 tablesp. butter 

1 cup Pet milk 1 tcasp. vanilla 
dash of salt 

Mix sugar and cocoa thoroughly. Add milk gradually then add syrup and butter 
and salt. When dropped in cool water must form a soft ball. Remove from heat 
and add vanilla, let cool until you can hold hand on bottom of pot. Then beat 
and add nuts. Beat until mixture begins to harden. Pour in buttered pan. 

Mrs. Alice C. Foster 

OLD FASHIONED TAFFY 

2 cups molasses 2 tablesp. butter 

1 cup sugar 1 tablesp. vinegar 

Combine all ingredients in heavy kettle and cook to soft ball stage. Turn into 
buttered pan or dish, when cool pull with buttered fingers until light colored. 
Cut in pieces with scissors. 

Mrs. J. S. Wells 

PEANUT BRITTLE CANDY 

1 cup sugar ^"P water 
^2 cup white Karo syrup 

Bring to good boil and add 2 cups raw peanuts. Stir and cook until peanuts stop 
popping or until peanuts look golden brown. Set off and add 1 teaspoon soda. 
Pour on greased baking sheet to cool, then break in pieces. 

Mrs. S. B. Gaskill 

CHOCOLATE FUDGE 

2 cups sugar 2 tablesp. Karo syrup 
pinch salt % cup milk 

2 squares baking chocolate 1 tablesp. butter 

1 cup of nuts 1 teasp. vanilla 

Place over hot burner, stir constantly until mixture will form a firm ball in cold 
water. Remove from stove while testing. Place pan in container of water, add 
butter; allow to cool, add nuts and vanilla; beat until it fudges. Pour into greas- 
ed pan, cut into squares. 

Mrs. E. I. Terry 



117 



CARNATION VELVET FUDGE 

3 cups sugar teasp. salt 

2 tablesp. com syrup 1 cup Carnation milk 

3 loz. squares bitter chocolate 3 tablesp. butter 
shaved 1 cup nuts chopped 

Mix all ingredients except butter and nuts. Boil until syrup reaches 238° F. or 
until a soft ball is formed when small amount is dropped in cold water. Remove 
from heat, add butter. Cool until lukewarm, beat until creamy, add nuts. Pour 
into buttered pan. Cut into squares. 

VELVET NUGGETS 

Continue beating till fudge loses its gloss. Mold into small balls and roll in 
coconut. 

Mrs. D. B. Howell 

CHOCOLATE FUDGE 

1 cup brown sugar 1 square or 2 oz. unsweetened 

1 cup white sugar chocolate 

% cup milk 3 tablesp. butter 

1 teasp. vanilla 1 cup black walnuts 

2 tablesp. light corn syrup 

Place sugar, syrup, milk and chocolate (chopped) in pan and cook slowly, stir- 
ring constantly until mixture boils. Cook to 232°. Remove from heat and add 
melted butter without stirring. Cool to lukewarm. Add vanilla and nuts last. 
Pour into greased platter. Will keep in tin cans for weeks. 

Mrs. Bernard Crocker, Jr. 

SPICED NUTS 

1 cup sugar 1 tablesp. cinnamon 

1 tablesp. vanilla 5 teasp. water 

Mix and boil 5 minutes. Add 2 cups nuts and stir until all liquid is taken up. 

Note: Soak pecans in boiling water 30 minutes before shelling. They will remain 

in halves. 

Mrs. J. S. Wells 

MINTS 

2 cups granulated Scant % cup butter 

sugar Yz cup water 

Combine above ingredients and cook 260 degrees. Pour on greased marble 
slab on seven drops of peppermint and coloring. When cool enough to handle, 
pull and cut into desired size with scissors. 

Mrs. I. G. Tuttle 



FIVE POINTS VARIETY STORE 

Arch Newbold, Owner 



118 



PICKLE AND 
CONSERVE 




FRESH CUCUMBER PICKLE 

6 lbs. cucumbers 3 lbs. sugar 

2 qts, vinegar spices to taste 

3 tablesp. alum 1 cup lime 

Wash and cut cucumbers in rings. Soak over night in lime water. Soak 6 hours 
in strong salt water. Soak 1 hour in clear water. Boil 1 hour in alum water. Wash 
good in hot water and put in boiling syrup until cucumbers are clear and 
transparent. Mrs. J. S. Wells 

BREAD & BUTTER PICKLE 

1 gallon cucumbers 5 cups vinegar 

8 small white onions 1 Yi teasp. tumeric 

y2 cup coarse salt Vz teasp. ground cloves 

cracked ice 2 teasp. mustard seed 

5 cups sugar 2 teasp. celery seed 

Slice cucumbers thin. Add onion sliced lengthwise. Add salt; cover with cracked 

ice and mix well. Let stand three hours. Drain. Combine remaining ingredients; 

pour over cucumber mixture. Bring lo boiling; place in hot, sterilized jars. 

Makes 8 pints. Mrs. W. J. Brogdon 

SWEET PICKLE PEACHES 

To 7 lbs. of fruit allow 3% lbs. of sugar. Put the sugar in the kettle with 1 pint 
of vinegar and 2 ounces each of cloves and allspice. Pare the peaches and stick 
three or four whole cloves into them at intervals. Place a few at the time in the 
boiling syrup and cook until they look clear, but not so soft as to fall apart. When 
all are cooked, continue to boil the syrup until it is reduced nearly one-half, 
then pour over the peaches and pack in glass jars and seal. 

Mrs. M. G. Mann 



PEAR CONSERVE 

3 doz. large pears 3 large oranges 

1 No. 214 can crushed pine- % cup sugar to each cup pulp 

apple 

Peel and grind pears and grind oranges. Add pineapple and sugar and let simmer 
for quite a while. Then add 1 medium bottle of red maraschino cherries cut fine. 
(Cherries are optional) This can be canned in sterilized jars or stored in 
refrigerator for some time. Mrs. B. C. Reavis 



119 



WATERMELON RIND SWEET PICKLE 

Soak 12 or 15 pounds rind in water enough to cover with 1 tablespoon lime to 
each quart of water-over-night. Rinse, boil 2 hours in water to cover and to 
each gallon of water used, add 1 box whole ginger. Drain, make syrup of 8 
pounds sugar to 8 pounds rind (or one pound for pound) to 8 pounds sugar 
use 2 cups water, 4 cups vinegar, 1 tablespoon whole allspice, 1 tablespoon whole 
cloves (put spices in tag) . Boil until tender and syrup is consistency of honey. 
Put in jars and seal. Few sticks whole cinnamon may be used. 

Mrs. M. G. Mann 



CRANBERRY CONSERVE 

2 cups sugar /4 ^^^P pineapple preserves 
1 cup water juice and peel of 2 lemons 

4 cups (1 lb.) fresh cranberries 1 cup blanched almonds 
Combine sugar and water. Bring to a boil and cook about five minutes. Add 
cranberries and cook five minutes more. Stir in lemon juice, peel and pineapple 
preserves. Add almonds and cool, 

Mrs. Alton P. Tripp 

PEAR CONSERVE 

5 lbs. pears, ground 5 lbs. sugar 

1 lb. raisins, ground 2 oranges, ground 

1 lb. pecans, chopped coarsely juice of 3 lemons 

Cover pears with sugar and let stand over night. Add raisins, oranges and lemon 
juice and cook until thick, stirring all the time. Remove and add pecans. Seal in 
jars. 

SWEET PICKLED ORANGE PEEL 

Cut in pieces 1*/^ pounds orange peel; cover with water. Cook 15 minutes. 
Drain. Boil together 4 cups sugar, 2 cups vinegar and 2 tablespoons pickling 
spices for 5 minutes. Add peel. Cook, stirring occasionally, 1^ hours. Makes 
3 pints. Mrs. Stanley B. Allen 

ORANGE MARMALADE 

3 oranges 1 1 cups cold water 
1 lemon 4 lbs. sugar 

Wash and quarter fruit; remove seeds and put through food chopper. Put in 
10 or 12 quart preserving kettle, add water, cover, and let stand 24 hours. Heat 
to boiling point and let simmer V/z hours. Add sugar and let stand 24 hours. 
Again bring to boiling point and let stand 24 hours. Repeat until desired con- 
sistancy is reached. Pour into sterile glasses; let stand covered with cloth until 
firm, then cover with melted paraffine. Continued boiling at one time after 
sugar is added makes dark marmalade. 

Mrs. W. B. Caviness 



HARMON MOTOR COMPANY, Inc. 

Post Office Box 728 — Telephone 3-3648 
515 Fayetteville St. Raleigh, N. C. 



120 



CRYSTAUZED PICKLE SLICES 

3 sour dill pickles 2 tcasp. celery seed 

2 cups sugar 

Cut pickles in thin slices and mix with sugar and celery seed. Leave set over 
night and don't add water. Mrs, James R. Welday 

DIXIE RELISH 

1 qt. ground cabbage 1 pt. sweet red peppers (both 

1 pt. ground onion ground) 

1 pt. sweet green peppers 
14 cup salt sprinkled over and let stand for four hours. Then squeeze in bag to 
get juice out. In a good sized kettle put 4 tablespoons mustard seed, 2 tablespoons 
celery seed, 1 quart vinegar, pounds granulated sugar, 1 teaspoon salt, 1 
tablespoon allspice, (unground) 1 tablespoon cloves unground, 1 stick cinnamon. 
Boil mixture 10 minutes. Seal while hot. Mrs. O. W. Hooker 

WATERMELON RIND PICKLE 

Rind of one medium size melon (cut in small pieces) 

1 tube Lilly's lime 1 box white rust ginger 

1 qt. white vinegar 1 box cloves 

5 lbs. sugar 1 box whole allspice 

Soak rind in lime water over night (cover well) . Next morning drain and cover 
again with cold water. Let stand 1 hour. Cover again with cold water. Put ginger 
in bag and boil 1*4 hours. Make syrup with sugar and vinegar — add spices in 
bag and when it comes to boiling point, add melon rind, cook imtil tender and 
clear (about 1 hour). Mrs. O. W. Dowd 



COMPLIMENTS 
of 

EATMON BROS. 

SERVICE STATION EQUIPMENT 
INSTALLATION 

Phone 2-3081 Raleigh, N. C. 



121 



WATERMELON RIND PICKLE 

7 lbs. rind ^4 teasp. oil cloves 

7 cups sugar teasp. oil cinnamon 

1 pt. vinegar 

Cut all red off rind and peel. Cut in serving size pieces. Cover with water and 
boil till tender. Drain well. Make syrup of sugar, vinegar and spices. Put rind 
in crockery bowl and pour hot syrup over it. Let stand over night. Next morning 
drain off juice and bring to a boil. Again pour it over rind and let stand over 
night. Next morning bring both rind and juice to a boil and pack in hot jars. 

Mrs. Fred Habel 

PEAR MINCE MEAT 

1 pk. pears — not peeled but 2 teasp. cloves 

cored and ground coarsely. 2 teasp. cinnamon 

Add: 1/2 cups vinegar 2 teasp. allspice 

4 lbs. sugar 2 lbs. seedless raisins 

Cook slowly 114 hours. Makes 16 or 17 pints. Mrs. Sam Wayburn 

STRAWBERRY PRESERVES 

Heaping quart berries after capped— 4 cups sugar. Bring to boil and cook 20 
minutes. Put in bowls and let stand 36 hours. Stir 2 or 3 times each day. 

Mrs. Sam Wayburn 

CANNED NUTS 

Bake 2 hours in oven 150°. Screw lids tight before packing. 

Mrs. Sam Wayburn 



CAROLINA 
BUILDERS CORPORATION 

PHONE 7563 

BUILDERS SUPPUES — SINCE 1922 



217 N. Dawson St. Raleigh, N. C. 



122 



MENUS 

and 
HINTS 




Asparagus pimento 
Salad Biscuits 



LUNCHEON MENU 

Crab Mornay 

Cucumber Salad 



Pota 



Biscuit Tortoni 
Mrs. J. L. Bogle 



Stuffed Lettuce 



LUNCHEON MENU 

Chicken Avocoda Supreme on Pimento Rice 
Peas and Mushrooms Royal 



French Dressing 
Herb Biscuits 
Cream Puffs 



Ripe Olives 
Mrs. J. L. Bogle 



LUNCHEON MENU 

Chicken Tetrazzini 
^Grapefruit Salad 
Lemon Sherbet 
■'Grapefruit sections on lettuce with French dressing. 



Mrs. A. J. Watt5 



MENU 

Goulash 
Cabbage Slaw 
Rolls and Butter 
Orange Ginger Dessert 
Coffee 



MENU 

Swiss Steak 
Baked Potatoes 
Green Beans and Corn 
Raised Rolls and Butter 
Apple and Cherry Pie 

ORANGE GINGER DESSERT 

2 pkg. orange gelatine 1 14 cups gingersnap crumbs 

4 cups hot water 1 14'/4 oz. can (\y^ cups) 

1 tablesp. grated orange rind evaporated milk 

Dissolve gelatine in 4 cups hot water according to directions on package; chill 
until syrupy. Add grated orange rind (be sure not to grate into white portion) ; 
mix. Spread half of crumbs in bottom of 2" x 8" square pans. Whip gelatine until 
light. Chill milk in refrigerator tray until mushy; whip; fold into gelatine 
mixture. Pour into pans, dividing equally. Spread remaining crumbs on top; 
chill until firm. Serves 20. 

123 



MENU 

This is the Men's Club Special — nothing fancy, but "a real meal." 
Chilled Tomato Juice 
Tamale Pie 

Celery Dill Pickles Carrot Sticks 

Fruit Compote 
Cookies 

TAMALE PIE 

6 cups chopped onions 1/2 cup chopped parsley 

1 cup meat drippings 6 tablesp. chili powder 

6 lbs. ground beef salt and pepper 

6 lbs. ground pork 6 qts. warm corn meal mush 

4 qts. cooked or canned 

tomatoes 

Saute onion in meat drippings; remove onion. Increase heat, brown beef and 
pork; return onion to mixture. Add tomatoes, parsley, chili powder, salt and 
pepper to taste; simmer 20 minutes. Line 2 12" x 18" x lYj" pans with warm 
corn meal mush; pour in meat mixture; top with more mush; bake in moderate 
oven, 375°, 1 hour. Serves 50. 

LUNCHEON PLATE 

Potato baskets filled with chicken, tuna or other salad. Tomato aspic salad. Green 
pepper ring filled with cream cheese filling. 1 sliced crabapple. Date nut bread 
sandwich (thin slices filled with nuts, cream cheese spread sweetened with 
powdered sugar). 

POTATO BASKETS 

Grate white potatoes coarsely; squeeze excess water from them with hand. Line 
small wire tea strainer with small amount of grated potatoes. Immerse in deep 
fat and fry until brown. Turn onto paper to drain and salt. 

Mrs. John E. Treadwell 



Compliments 

CAROLINA CLEANERS 

"DEPENDABLE SERVICE" 

Dial 8871 116 Harrison Ave. Dial 8872 



Compliments of 

NATIONAL INSURANCE CO. 

George E. Passmore 
Tel. 2-3955 903-905 Capital Club BIdg 



124 



COOKING HINTS 

In cooking vegetables, cover those that grow under the ground, as onions, 
potatoes, etc., and leave uncovered all vegetables that grow above the ground. 

Put lemons in hot water for several minutes before squeezing and they will 
yield more juice. 

To prevent juices from berry pies from running over in oven, stick a few 
pieces of large macaroni through the center of the top crust. 

To remove odor from frying pan after frying fish, fill pan with vinegar and let 
come to a boil. 

In buying fish, look for smooth moist skin, firm fresh odor, full bright eyes 
and gills, firm fins and tail. 

To make tough meat tender soak in strong vinegar water. 

Almost any cream will whip readily if the white of an egg is added to it and 
if it is then chilled. 

To make sour cream sweet, add slight pinches of soda and stir until cream 
taste sweet, and does not curdle when poured into hot water. 

To make sweet cream sour, add 2 teaspoons lemon juice to each cup of cream. 

If a few drops of vinegar are added to the \\'ater in which eggs are to be 
poached, they will hold together and the white will not separate in the water. 

Eggs can be prevented from spreading while poaching if boiling water is stirred 
and egg is dropped in the middle of the whirl. 

To cut new bread easily, heat the knife blade until hot, it will cut the freshest 
bread in smooth slices. 

To warm biscuits, muffins and rolls, sprinkle lightly with water, place pan con- 
taining them in warm water and place in oven a few minutes. 



HELPFUL HINTS 

Mrs. F. P. Barnes 

To remove the odor from knife used in peeling onions, pass the blade through 
a raw potato, then rinse in water. 

To freshen rolls, place rolls in a covered glass baking dish. Heat in slow oven 
300° for 20 minutes. Rolls may also be reheated in top of double boiler, set over 
boiling water. Cover, simmer 10 minutes or until well heated. 

If you don't have a tube cake pan, you can make a hollow center fruitcake 
by inverting a small glass in the center of a round casserole or baking dish. 



125 



MISCELLANEOUS 



Amounts Required For Serving 50 Plates 

2^/4 loaves of pullman bread for sandwiches 

5 chickens for salad 

7 bunches of celery for salad 

3 heads lettuce for serving salad 

2 pounds crackers 

1 quart cream for coffee 

^Yz gallons of brick ice cream 

2/4 gallons of ice cream in bulk 

3 small or 2 large layer cakes 

1^ pounds shelled almonds, salted 

3 pounds of mints 

3 pints of olives 

1 pound of good coffee 



OTHER SERVINGS 

1 large hen baked serves 8 persons 

1 hen made into salad serves 15 persons 

1 hen made into pressed chicken serves 18 persons 

1 gallon punch serves 30 persons 

1 can peas serves 10 or 12 patty cases 

1 gallon strong tea serves 30 persons 

1 12 lb. ham baked serves 40 persons 

1 quart of coffee pours 6 cups 

15 pounds of roast beef serves 50 persons 

For apple sauce for 40, use 15 pounds of apples and 5 to 7 cups of sugar, de- 
pending upon the tartness of the apples. Cinnamon and nutmeg may be added 
to the sauce when cooked if you wish. 



GET IN THE 
MELVILLE GOOD HEALTH HABIT! 

Use MELVILLE MILK Daily 

Cook with it! Bake with it! Serve it straight! 
PHONE 2-0351 Raleigh, N. C. 



126 



Table of Weights 
and Measures 

A few grains = less than Ys teaspoon 
1 tablespoon = 3 teaspoons 
4 tablespoons = cup 
Yi cup = 1 gill 

tablespoons = Ys cup 
8 tablespoons = Yi cup 
16 tablespoons = 1 cup 

1 cup = Yz pint 

2 cups = 1 pint or 1 pound 
2 pints = 1 quart or 2 pounds 

4 quarts = 1 gallon or 8 pounds 

8 quarts = 1 peck 

4 pecks 1 bushel 

16 ounces =: 1 pound 

1 fluid ounce = 2 tablespoons 

16 fluid ounces = 1 pint (2 cups) 

Yi cup butter — Yi pound 

lYs tablespoons cocoa j equivalent to 

Yz tablespoon of butter I 1 ounce of chocolate 



aUANCED 
/^HAPPINESS 




127 



UNIVERSITY OF N.C. AT CHAPEL HILL 

00030715753 



FOR USE ONLY IN 
THE NORTH CAROLINA COLLECTION 



28957